Serves: 6
Total Calories: 517

4 cups homemade Chicken Broth or a mix of storepbought broth and water
4to 6 small waxy potatoes, such as Yukon gold
8 ounces green beans, cut into 1-inch pieces
salt
2 pounds boneless skinless chicken breast halves, trimmed of fat

DRESSING
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice, or to taste
1 tablespoon capers, rinsed, drained, and chopped
1/2 teaspoon dried oregano, crumbled
salt and freshly ground black pepper
2 medium tomatoes, cut into wedges

1 Prepare the broth, if necessary. Place the potatoes in a saucepan. Add cold water to cover. Cover the pan and bring the water to a simmer. Cook until tender when pierced with a knife, about 20 minutes. Drain the potatoes and let cool slightly. Peel off the skins.

2 Bring a medium saucepan of water to a boil. Add the green beans and salt to taste. Cook until the beans are tender, about 10 minutes. Drain the beans and cool under running water. Pat the beans dry.

3 In a large saucepan, bring the broth to a simmer (if it is not just made). Add the chicken breasts and cover the pan. Cook, turning the chicken once, 15 minutes, or until tender and the chicken juices run clear when pierced with a fork. Drain the chicken breasts, reserving the broth for another use. Cut the chicken into crosswise slices and place in a medium bowl.

4 In a small bowl, whisk together the dressing ingredients. Pour half the dressing over the chicken. Toss the pieces well to coat. Taste and adjust seasoning. Mound the chicken in the center of a large platter. Cover and chill up to 2 hours.

5 Arrange the green beans, potatoes, and tomatoes around the chicken. Drizzle with the remaining dressing and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 517
Calories from Fat: 215

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken