This week’s recipe is a perfect Summer recipe. Whether you pair it with pasta, a fresh salad or something a little more savory, the blend of flavors are refreshing and a perfect dish for Summer!
Ingredients: 1. 4 - 6oz skinless/boneless chic breast 2. Seasoned flour S/P for dredging 3. 1/3 cup drawn butter for sautéing 4 . Juice from one lemon 5. 1/4 cup capers 6. 1/2 cup Chardonnay wine 7. 4 TB. Heavy cream 8. Chopped parsley to finish Method: Place chic breast between cling film and lightly tenderize with mallet Dredge in seasoned flour. Heat butter and sauté breast until brown on both sides, remove from pan place in 325 degree oven for 5 to 10 min. Until done. To make sauce deglaze sauté pan with wine, add the cream and capers and reduce by half. Finish with lemon juice and parsley. Serve chicken with ladle of sauce over top.
Most recipes do not call for heavy cream , I like to add it for a little extra richness, you don’t need much. Also if you sauté pan is large enough it’s nice to return the cooked chicken to the pan with sauce and let simmer a minute or so before serving, then ladle sauce over top, giving the dish a little more flavor.
Ps. Looking for some more inspiration in the kitchen? Check out last week’s recipe for another culinary treat!