crazycook
05-24-2001, 05:25 PM
I made this dish for dinner this evening. No fighting(2 hormonal teens aged 15 and 16) at the dinner table. Dinner was devoured in record time. Both indicate a winner at our house. http://www.cookinglight.com/bbs/smile.gif I got the recipe through a recipe search here at CL. It was quick, easy and very tasty. I made a few slight modifications.
Chicken with Lemon-Caper Sauce
Ingredients:
1/4 teaspoon salt, divided (I didn't measure just did a light sprinkle on both sides of each breast-same for the pepper)
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1-1/2 tablespoons capers
1 tablespoon chopped fresh parsley
Directions:
Prep Time: 5 minutes
Cooking Time: 15 minutes
Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray(I didn't understand why I needed to use cooking spray and oil, so I omitted the cooking spray)over medium-high heat. Add chicken; cook 6 minutes on each side(mine took longer--the breasts were quite plump-oh my!) or until chicken is done. Remove from skillet. Set aside; keep warm.
Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers(with juice-I gave them a quick chop-they were humongos!) to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.
Notes: I added a tiny bit of vermouth to the chicken after it had browned on both sides and continued to sear the breasts until the vermouth was absorbed. Be sure and cook the breasts so that they get nicely browned and there are brown bits in the pan. This ensures a richer flavour in the sauce. I doubled the sauce ingredients but not the parsley. I added a sprinkle of fresh chopped chives over the plated dish. As a bed for the chicken I served Catelli-Bistro, Cracked Black Pepper pasta and as a side, steamed asparagus with a squeeze of lemon and touch of butter. Mmmm Mmmm Good!
Chicken with Lemon-Caper Sauce
Ingredients:
1/4 teaspoon salt, divided (I didn't measure just did a light sprinkle on both sides of each breast-same for the pepper)
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/3 cup extra-dry vermouth
3 tablespoons fresh lemon juice
1-1/2 tablespoons capers
1 tablespoon chopped fresh parsley
Directions:
Prep Time: 5 minutes
Cooking Time: 15 minutes
Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray(I didn't understand why I needed to use cooking spray and oil, so I omitted the cooking spray)over medium-high heat. Add chicken; cook 6 minutes on each side(mine took longer--the breasts were quite plump-oh my!) or until chicken is done. Remove from skillet. Set aside; keep warm.
Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers(with juice-I gave them a quick chop-they were humongos!) to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.
Notes: I added a tiny bit of vermouth to the chicken after it had browned on both sides and continued to sear the breasts until the vermouth was absorbed. Be sure and cook the breasts so that they get nicely browned and there are brown bits in the pan. This ensures a richer flavour in the sauce. I doubled the sauce ingredients but not the parsley. I added a sprinkle of fresh chopped chives over the plated dish. As a bed for the chicken I served Catelli-Bistro, Cracked Black Pepper pasta and as a side, steamed asparagus with a squeeze of lemon and touch of butter. Mmmm Mmmm Good!