Zesty Chicken over Green Beans

Rinse the chicken breast under cold running water and pat dry with paper towels. Season chicken on both sides with salt and pepper.

In a nonstick skillet or cast iron frying pan, heat the olive oil and 1 tablespoon butter over medium-high heat until hot.

Add chicken and cook for about 5 minutes until golden brown. Reduce heat to medium and turn chicken, cook for 4 to 5 minutes, or until the juices run clean when pierced with a fork. Transfer chicken to a warm platter or dish.

Add the garlic and chopped chili pepper to the drippings in the pan and saute for 1 minute.

Combine the chicken stock, wine, lemon zest, lemon juice and flour, mixing until smooth. Pour the mixture into the skillet, stirring to blend. Be sure to scrape up any bits of browned chicken from the bottom of the skillet for extra flavor.

Bring to a boil and cook for 1 minute. Return chicken to pan, stir in capers and 1 tablespoon butter, simmer until thickened.

In a saucepan of salted boiling water, cook the beans until fork tender, about 8 minutes. Drain thoroughly, add remaining butter and season with salt and pepper to taste. Serve hot.