Lemon Caper Chicken Piccata

1. Turn oven on to 450°F and line a baking sheet with foil. Peel and cut potato into 1 inch pieces. Add potato to a medium pot with enough salted water to cover 1 inch above potatoes. Bring to a boil and cook for 1012 minutes, until fork tender. Drain potato in a sieve, add back to pot with 2 tbsp. butter and mash to desired consistency. Season to taste with salt and pepper. Cover with a lid to keep warm.

2. Meanwhile, trim ends from green beans. Pick and finely chop parsley leaves. Pell and trim ends, finely chop garlic. On baking sheet, toss green beans with 1 tbsp. oil, half of the garlic and salt and pepper to taste. Transfer to oven and cook for 1417 minutes until golden and tender.

3. Drain and pat dry chicken with paper towel. Season well with salt and pepper. In a medium bowl, toss chicken and flour blend until evenly coated.

4. Heat 2 tbsp. oil in a large non-stick skillet over medium. Once hot, add chicken and cook for 45 minutes per side, until golden and chicken reaches an internal temperature of 165°F. Remove from skillet and set aside on a plate.

5. To skillet, add remaining garlic and cook for 30 seconds to 1 minute, or until fragrant. Add white cooking wine, 1/2 cup water, crumbled stock cube and cook for 12 minutes, whisking constantly until stock cube is dissolved. Add lemon juice to taste, capers, 2 tbsp. butter and half of the parsley, stirring to combine. Add 1 tbsp. water at a time until desired consistency is reached. Season to taste with salt and pepper.

6. Divide mashed potatoes and green beans between serving plates. If desired, slice chicken into 1/2 inch slices and place on the side. Pour sauce over chicken and garnish with remaining parsley. Enjoy!