• STEP 1

    Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes.

  • STEP 2

    While the potatoes are cooking, cut the chicken breasts through the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season.

  • STEP 3

    Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute.

  • STEP 4

    Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes.


Crush any leftover potatoes, beans and greens from the chicken piccata. Heat some olive oil in a frying pan and fry the mixture until the potatoes are crisp and the veg is hot. Serve alongside some fried or poached eggs.

Recipe from Good Food magazine, August 2020


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