Chicken Piccata with Garlicky Greens & New Potatoes Recipe

Preheat the oven to 425°F (220°C). Place the halved new potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until golden and crispy.

While the potatoes are roasting, season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.

Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2 minutes to reduce slightly. Stir in the remaining 2 tablespoons of butter until melted and smooth.

Return the chicken to the skillet and coat with the lemon caper sauce.

In a separate pan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the mixed greens and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Serve the chicken piccata alongside the garlicky greens and roasted new potatoes. Sprinkle with chopped fresh parsley for garnish.