Artichoke Chicken With Capers
Source of Recipe
Karen Spence
List of Ingredients
4 boneless, skinless chicken breasts
Skim milk (1/2 cup or little more will do)
Seasoned flour, you can season it yourself, enough to cover breasts
2 tablespoons (or less) olive oil
1/2 teaspoon minced garlic
1 or more tablespoons of capers
1 can quartered artichoke hearts, drained
1/2 cup Vermouth
Salt and pepper
Recipe
1. Pound 4 boneless, skinless chicken breasts until flattened. Dredge in skim milk and coat with seasoned flour.
2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook till tender, slightly browned edges. Add chicken and saute in hot oil on one side until browned. Turn chicken and saute for two minutes.
3. Add 1 or more tablespoons of capers. One can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.
4. Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle.
5. Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breast and serve with freshly steamed vegetables.
Yields: 4 servings.
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