Wednesday, October 26, 2011
Chicken with Capers
This one I just dreamed up. I love the tart saltiness of capers preserved in salt. The carrots are sauteed and sprinkled with dill. Chicken served on a bed of arugula that has been lightly tossed with olive oil.
2 thinly sliced pieces of chicken breast dredged in flour seasoned with salt and pepper
1 medium shallot finely diced
2T capers. If using the large ones preserved in salt run them under cold water and then run a knife through them a few times
1/2c Parmesan cheese, grated
1/2c dry white wine
Arugula to taste
Put a saute pan on medium heat. When hot, add the butter and olive oil. When foam subsides, add the chicken and saute on both sides. You can remove the chicken and keep warm...but I don't bother. Add the shallots cook until softened, add the capers. Swish around a couple of time and add the white wine. Boil until reduced to about half. Add half of the cheese and stir. Add the chicken back, if you removed.
When serving sprinkle with the remaining cheese.