I just made this dish tonight. I was inspired this morning when looking through Alton Brown's book I'm Just Here For the Food, from which I pulled the chicken piccata and baked potato recipes. The green bean idea came from a dinner I had over at my friend Cat's house last week. I'd been craving them ever since and felt I needed something green on my plate.

I started first with the baked potato:

4 russet potatoes
vegetable oil
kosher salt
cheese and butter (for a topping)

I preheated the oven to 350. Washed the potatoes and pierced their skin many times with a fork. After drying them off, I rubbed a healthy amount of veggie oil on the outsides, and liberally added some kosher salt. I put them in the oven for an hour, then pulled them out, and topped with Parmesan, butter, and cheddar cheese. The oil and salt on the outsides made the skins perfectly crispy.

The Chicken Piccata:
3 chicken breast, pounded flat
Kosher salt
pepper
veggie oil
2 Tbls flour
1 onion, chopped
4 cloves garlic
juice from 1 large lemon
1/4 cup water
splash of Mirin
splash of fish sauce
1 Tbls capers
1/2 cup chopped parsley

After pounding the chicken, I seasoned with the salt and pepper, and dredged with the flour. In a large hot skillet with a bit of veggie oil, I browned the chicken on both sides. It stuck to the pan quite a bit, but Alton Browns recipe said if that was the case you are doing it right. I pulled the chicken out and let it sit, while tossing in the chopped onions, and chopped garlic. I mixed up the water, lemon juice, Mirin and fish sauce in a measure cup (the recipe called for 1/2 cup vermouth but I had none so I used some other sweet liquids). After the onions had become soft, I poured in the liquid, did a quick deglazing, and added the chicken, capers, and chopped parsley and covered to braise for a few more minutes. After that, I turned off the heat and let it rest for a few minutes while finishing up the green beans.

Green Beans:
1 lbs green beans
3 cloves garlic, chopped
olive oil
juice of 1 lemon
salt
pepper
chili powder

I love green beans but they always take so long to go bean by bean trimming the tips. I trimmed them, then added them to a pan with a little hot olive oil and let them sautee. After they had gotten maybe half way cooked, I added the garlic, lemon juice, and seasonings. I stirred that up occasionally, and when the lemon juice had mostly evaporated, it was done.

My families recipe, altered a tiny bit.

2 cans tuna
1 bag frozen peas
1/2 bag of egg noodles
1 can cream of chicken
1 can cream of mushroom
1/2 cup milk
1/2 cup chopped parsley
salt and pepper
1 Tbls sweet chili sauce
1 cup shredded cheese
salt and vinegar potato chips, crumbled

Boil the noodles until they are cooked, and drain. In the same pot, mix back in the noodles, with the tuna, cream of chicken and mushroom, milk, chopped parsley, and seasonings. Pour into a large casserole dish, and top with cheese. Put in oven at 350 from 30 minutes or until the cheese is melted and the soup mixtures are bubbly. Serve in a bowl with crumpled potato chips on top.