This elegant dinner entree has a light, flavorful sauce, with capers giving it a distinct, piquant flavor. The method is streamlined for making a simple recipe. Plan 1/3 to 1/2 lb. serving per person. Serves 6-4.
- Approx. 3 lb. boneless, skinless chicken breast (about 8 large half breasts)
- 1 c. chicken stock
- 1/4 c. white wine
- 1/4 c. lemon juice
- 1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)
- 1/2 c. oat flour (sub wheat flour or other, if desired)
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. paprika
- 2 TBS. parmesan
- 1/2 TBS. chopped garlic
- 1 TBS. olive oil, plus extra for grilling chicken
- 2 TBS. butter
- 1/4 c. capers, drained
- Lemon slices for garnish
- 1/4 c. chopped parsley
1. Ahead of time, in sauce pan, reduce sauce by boiling down liquids by half: > 1 c. chicken stock > 1/4 c. white wine > 1/4 c. lemon juice > 1/4 tsp. salt for sauce (omit salt if using canned, salted chicken stock)
2. Set reduced sauce aside. Mix dry ingredients together for dredging chicken: > 1/2 c. flour > 1 1/2 tsp. salt > 1/4 tsp. pepper > 1/2 tsp. paprika > 2 TBS. parmesan
3. Prepare chicken breasts by pounding them to about 1/2-inch thick; they’ll be more tender, and will cook evenly. A meat hammer works great for this!
4. Get skillet hot, adding a touch of olive oil when hot. Dip the hammered chicken breasts into the flour mix, and grill on both sides until golden and cooked through. Set aside to warm in oven until serving time.
5. After cooking chicken, prepare sauce. To the same skillet used for the chicken, add: > 1/2 TBS. chopped fresh garlic
6. Heat just so garlic can cook a bit, without burning. To the garlic, add: > 1 TBS. olive oil > 1 TBS. flour
7. To the oil/flour mix, add the reduced sauce liquid, bring back to a boil. Finally, remove from heat and stir in until melted: > 2 TBS. butter
8. Arrange grilled chicken breast on plate, add sauce, and garnish with: > 1/4 c. capers, drained > 1/4 c. chopped parsley > thin-sliced lemon
9. Serve with vegetables and a favorite pasta or rice.