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© Meredith Corporation. All rights reserved. Used with permission.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound each lightly to an even thickness. Remove plastic wrap. Brush chicken with mustard; sprinkle evenly with salt and pepper. Sprinkle breadcrumbs evenly over all sides of chicken to coat.
In an extra-large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook about 8 minutes or until no pink remains (170°F), turning once halfway through cooking time. Transfer to four dinner plates; keep warm. Add the remaining 1 tablespoon oil to the pan. 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 the pan. Cook and stir for 1 minute. Serve bean mixture with chicken.