Fast, easy and great potential for elegance.
Check out the full blog posting for additional details.
Ingredients
- 1 large Boneless Skinless Chicken Breast
- Salt and pepper
- 2 Tablespoons Butter
- 2` Tablespoons Vebetable oil
- 1/4 cup Dry White Wine or chicken broth
- 1/4 tsp Dry Herb Blend with Garlic
- 1 Tbsp Capers, rinsed, dried and roughly chopped
- 1/2 Lemon, seeds removed
Instructions
- Remove filet from whole chicken breast, if present, and reserve for another use. Slice horizontally into two escalopes.
- Place escalopes between layers of plastic wrap and pound lightly to a thickness of about 1/4 inch (6mm). Season lightly with salt and pepper. Blot to dry if required.
- Heat oil and butter together in a heavy skillet over medium high heat until foaming subsides, and butter is just beginning to brown. Add chicken, browning for about 30 seconds on each side. Remove chicken to a warmed plate.
- Lower heat. Add wine and herb blend to the pan, dissolving any browned bits and combining with the butter and oil. Continue cooking until volume is reduced by half. Add capers.
- Return chicken to the pan, turning to coat with sauce and reheat. Just before serving, squeeze lemon juice over all.
- Serve chicken over rice, another grain, or pasta to absorb pan juices. Drizzle sauce over meat.
- You may choose to use fresh garlic, finely chopped shallot, and chopped fresh herbs in place of the dried blend. Add 1 clove minced garlic and 1 Tablespoon finely chopped shallot to the pan AFTER the chicken has been browned. Cook and stir until aromatic. Add wine and capers, and reduce the volume of the sauce by half. Fresh herbs can be added when the chicken is returned to the pan, or sprinkled as a garnish when serving.
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