12 pieces of chicken breast tender roughly (2 ounces each)
All-purpose flour for dusting
Salt and freshly cracked black pepper to taste
2 tablespoons olive oil (25 millilitres)
1 teaspoon chopped rosemary (5 millilitres)
Grated juice and zest of 1 lemon
Chicken broth to adjust sauce
1 tablespoon capers, optional (15 millilitres)
2 medium Yukon gold potatoes, washed and cubed
½ pound trimmed green beans
1 teaspoon chopped fresh thyme (5 millilitres)
1–2 tablespoons butter (25 millilitres)
In a medium pot, cover diced potatoes in cold water and season with salt and bring to a boil. After about seven minutes, when potatoes are almost cooked, transfer them, with a slotted spoon, saving the boiling water, to another skillet with butter and chopped thyme, over high heat. Add the green beans to boiling water and simmer until just tender. Add to potatoes in skillet just to flavour.
Meanwhile, season chicken tenders with salt and pepper and dredge in flour. In a large skillet, heat olive oil and pan fry for three minutes on medium high. Sprinkle with half rosemary and lemon zest. Flip and repeat on other side. Add the lemon juice, and capers, if desired and adjust with a splash of chicken broth if needed and finish cooking. Cover to keep warm and save sauce.