Lightly breaded chicken and green beans are flavored with a scrumptious lemon-caper sauce in this quick 20-minute main dish recipe.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each chicken breast half lightly until an even thickness. Remove plastic wrap. Brush chicken with mustard; sprinkle evenly with salt and pepper. Sprinkle bread crumbs evenly over all sides of chicken to coat.
In an extra-large skillet heat half of the oil over medium heat. Add chicken; cook about 8 minutes or until no pink remains (170 degrees F), turning once halfway through cooking time. Transfer to four dinner plates; keep warm. Add the remaining oil to skillet. Cook green beans in hot oil about 4 minutes or until crisp-tender, scraping up browned bits. Add the lemon slices, lemon juice, and capers to skillet. Cook and stir for 1 minute. Serve bean mixture with chicken.
4 lean protein, 1 fat, 1 vegetable, 1/2 starch