Category Archives: chicken

Chicken with Mushrooms

Posted on December 6, 2012 | 5 comments

Fall NY 2012 031Fall NY 2012 032Fall NY 2012 036Fall NY 2012 041Just going to say that we just finished this meal and I was so impressed with myself that I cooked it! It was amazingly delicious, thanks to Ina Garten’s new cookbook “Foolproof” , this chicken and mushroom dish was 5 star for sure. I only used 1 chicken but followed directions as if I was cooking 2, so I obviously had a lot of sauce left over. I served over rice pilaf and it would be awesome with a green vegetable but I never did get to pick anything up so we just had the chicken and rice  . Perfect over rice , couscous or orzo, because the sauce is so so yummy.  I don’t know about you but I am always on the search for new ways to cook chicken. This is a winner and not crazy difficult, while there are some moving parts you’ll want to pay attention while you cook.  You can assemble this recipe in advance and then just throw it in the oven before dinner. This is for 2 chickens , you can easily cut it in 1/2 . This is a perfect dinner party meal, served with a salad and a nice crusty bread you’re good to go. I will most definitely make this for company , it is a home run hit. Thanks again Ina.

This recipe comes from Ina Garten’s new cookbook “Foolproof”.

Ingredients:

2 chickens cut up in eights ( app. 3 – 4 lb. chickens)

Kosher Salt and Freshly Ground Black Pepper

All-purpose flour for dredging and 1/4 cup for sauce at the end

1/2 cup olive oil

8 whole garlic cloves

1 1/2 lb. cremini mushrooms ( You can use assorted wild mushrooms as well, porcini would work well here) I prefer cremini so I just used cremini. I sliced mushrooms .

8 sprigs of fresh thyme ( I didn’t have fresh so just sprinkled some dry) if you use fresh tie it together with kitchen string

1/4 cup dry sherry

1 tablespoon minced garlic ( about 3 cloves)

2 cups Pinot Grigio ( or white wine that is open)

2 cups chicken stock

3 tablespoons unsalted butter, at room temperature

Directions:

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large ovenproof pot ( Le Creuset), heat the oil. Add the chicken in batches without crowding them, brown lightly over medium – high heat for 3 – 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned. I use tongs so as not to pierce the skin and let out any of the juices.

Add the whole garlic cloves, mushrooms and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for another minute, scraping up the brown bits. Add the minced garlic and cook for a few more minutes. Add the wine, chicken stock, 1 tablespoon salt and 1 teaspoon pepper and bring to a simmer. Add the chicken ( large pieces first) , cover, and place in the middle of the oven for 30 – 35 minutes, until the chicken is cooked through ( about 165 degrees on a meat thermometer)

Remove the chicken to a bowl , if you used fresh thyme discard it now .  With a fork mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly , over medium heat for 5 minutes, until slightly thickened. Season to taste ( you want a lot of flavor, it should be highly seasoned) put the chicken back in the sauce and serve hot.

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Mustard Roasted Chicken

Posted on December 1, 2012 | 3 comments

I just bought the newest cookbook from Ina Garten titled “Foolproof” . I love her recipes and couldn’t wait to try them. I made her Crispy mustard Roasted Chicken and while it was amazing, it was super super salty. Even for Joel who loves a lot of salt. I went back and read the recipe again and noticed that she never said anything about what kind of Panko , just 2 cups panko. Her recipes while amazing can be a little salty but this was crazy salty. I finally figured out that it should be Plain panko crumbs and I would add 1 teaspoon of salt and taste crumbs and then add the other teaspoon. I think if you start out with plain panko crumbs you’ll be fine following the rest of the recipe. I remade it with plain panko and it was delicious. I also think that if you use seasoned panko you can just omit the salt all together. I was gun-shy about the salt though, so I added 1 teaspoon at a time as I said. Go for it, and her book is fabulous as ever.

Ingredients:

4 garlic cloves

1 tablespoon minced fresh thyme leaves ( I used a teaspoon of dried thyme)

2 cups Plain Panko Crumbs ( Japanese bread flakes)

2 teaspoons kosher salt ( make sure if you’re adding salt you are using plain panko)

1 teaspoon freshly ground black pepper

1 tablespoon grated lemon zest ( 2 small lemons)

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

1/2 cup Dijon Mustard

1/2 dry white wine, if you’re buying to cook with use Pinot Grigio it’s the dryest, if not use whatever is open unless it’s super fruity

1 3 1/2 – 4 lb. chicken cut up in 8’s

Directions:

Preheat the oven to 350 degrees

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the panko. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle chicken with salt and peppr ( I omitted this step or it would have been way to salty) using the plain panko it would be fine, but the 2 teaspoons of salt should be enough. Taste the crumbs before salting the chicken . Dip each piece in the mustard mixture to coat on all sides, and then place skin side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sprayed cookie sheet crumb side up. Press the remaining crumbs on to the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.

*if you’d like to make in advance, prepare the chicken without baking it. Refrigerate till ready to use and then bake before dinner.

Serves 4 nicely

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Easy Peasy Chicken Caprese

Posted on September 1, 2012 | 1 comment

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer and it is light and delicious. It makes for a beautiful salad as well and you can serve it at room temperature. I made this tonite since I was tired, and had already bought the bocconcini (mozzarella balls) and chicken. You’re not going to believe how easy this is. It’s amazing!

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)

4 skinless, boneless chicken breast halves , I buy them pounded thin

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

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Tequila Chicken

Posted on August 21, 2012 | 1 comment

Tequila Lime Orangey Chicken! yum. I love this marinade , it’s full of citrus , spicy and savory. Almost everyone has a bottle of Tequila in the pantry right? I do and I can’t remember the last time I drank it, but I do cook with it. I used gold tequila , but didn’t use a very expensive brand. Be careful with the jalapeno, use gloves. I sometimes leave a few seeds because we like it hot, but remove all seeds if you don’t like it very spicy. This marinade packs a lot of flavor. I always let it marinade overnight. It’s an easy recipe and I make it on the grill mostly in the summer, delicious cold as well used in salad the next day if you have any left over. Original recipe calls for 2 lbs. of chicken, I use the thinner chicken cutlets because I prefer them. Use whatever you like. This marinade is also delicious on chicken on the bone, just use a chicken cut up in 8’s.  I use a plastic bag to marinate the chicken in fridge. Right before grilling, I put chicken on a plate and lightly sprinkle with kosher salt and a little freshly ground black pepper, this is important because the chicken needs the salt and pepper.  The original recipe comes from The Barefoot Contessa but I’ve taken liberties with it, thanks again to Ina. I also think that this would be awesome cut in strips and served with salsa , guacamole and some soft tortillas.

Ingredients:

1/2 cup tequila ( I use gold , but use what you have in the house)

1 cup freshly squeezed lime juice ( about 5 -6 limes)

1/2 cup freshly squeezed orange juice ( 1 – 2 depending on the size of orange, get 2 in the event you need more)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno ( seeded)

1 tablespoon minced fresh garlic ( app. 3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 lbs . chicken cutlets ( I used boneless, skinless) thin cutlets. You can use whatever you like

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a large bowl. I used my mini chopper for jalapeno and garlic. Pour over chicken breasts and refrigerate overnight. As I said I put all ingredients in a large hefty ziploc bag.

Heat grill, and spray or brush rack with oil to prevent sticking ( which I always do) Grill the chicken for about 4 minutes on each side ( depending on what kind of chicken you are using) they should have nice marks and be browned. Turn the chicken and cook other side for the same. Remove from grill to a plate. Cover tightly with foil, and allow to rest for a couple of minutes.

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Curry Chicken Salad

Posted on August 9, 2012 | 1 comment

I really love curry. I love the spicy warm flavor it has, and I love how it transforms this chicken salad from just any old chicken salad to chicken salad with kick. I went on a hike the other morning with 3 friends up to Hanging Lake in Glenwood Springs, we left early and were returning in the early afternoon and having lunch at my house. It’s lunch for girls who’ve just hiked for a few

hours, so you don’t need to be super diet conscious. It’s perfect for after hiking, and I have to say I can’t think of a time that it wouldn’t work just perfectly. I made it the night before and I will add the cashews right before serving. This recipe should serve 6 as it is, I cut chicken in 1/2 because we were only 4 and I had a quinoa salad and greens as well. I have been making this for many years and I don’t always put the celery in because I am not a big fan. The original recipe is from Barefoot Contessa, and once again thanks Ina.

Ingredients:

3 whole ( 6 split) chicken breasts, bone – in , skin on

Olive oil

Kosher Salt and Freshly ground black pepper

Dressing:

1 1/2 cups mayonnaise (Hellman’s or Best’s) are very good choices

1/3 cup dry white wine

1/4 cup chutney ( Major Grey’s) in a jar (pretty available)

3 tablespoons curry powder

*1 cup medium diced celery ( I don’t always use it b/c I don’t love) but go right ahead if you like raw celery in chicken salad

1/4 cup chopped scallions

1/4 cup raisins ( I like the dark raisins contrast to salad, but golden ones work as well)

1 cup whole roasted salted cashews ( also optional)

Directions:

Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with kosher salt and freshly ground black pepper. Roast for 35 – 45 minutes depending on the size of the breast. Set aside the chicken once it’s cooked, and wait till it’s cool enough to handle. Once the chicken is cool , remove the skin and remove the meat from the bones, cut the chicken into large bite size pieces.

For the dressing, I used food processor. Combine the mayonnaise, wine , chutney, curry powder and 1 1/2 teaspoons kosher salt in the bowl of processor. Process until smooth.

Combine the chicken with enough dressing to moisten well.  Add the scallions, *celery and raisins , and mix well. Refrigerate till ready to use but refrigerate for at least a few hours for flavors to blend. Add the cashews right before serving and best served at room temperature.

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Herb Roasted Tomatoes and Chicken

Posted on July 31, 2012 | 2 comments

    I love to use fresh tomatoes and herbs in my cooking, they are sweet and the roasting just intensifies their sweet flavor. I try to use fresh ingredients whenever possible, and during the summer there is so much to choose from. This is a light dish cooked in the oven, I used dry Herbes de Provence which is something everyone should have in their spice drawer. I used fresh tarragon which gave this dish amazing flavor, if you’re not into the tarragon flavor or just can’t get it I am sure fresh basil will work here just fine. I served with rice on the side . This is a keeper for sure. I got it from Bon Appetit magazine which has a treasure trove of delicious recipes.

    Ingredients:

    1 1/2 lb. cherry tomatoes or any small tomatoes

    6 Tbsp. olive oil, divided

    2 Tbsp. herbes de Provence

    1 tsp. kosher salt ( plus more for tasting)

    freshly ground black pepper

    1 Tbsp. Worcestershire sauce

    1 lb. skinless, boneless chicken breasts

    1 small shallot, minced

    2 Tbsp. red-wine vinegar

    3 Tbsp. flat-leaf parsley leaves

    3 Tbsp. fresh tarragon leaves

    Directions:

    Preheat oven to 450 degrees. Combine tomatoes, 2 Tbsp. oil and herbes de Provence in a large bowl. Season with some salt and pepper, toss to coat the tomatoes. Heat 1 tbsp. oil in a large heavy ovenproof skillet , carefully add tomatoes to pan, oil may splatter. Transfer skillet to oven and roast tomatoes, give tomatoes a turn in about 10 minutes, you want tomatoes to burst and release some of their juices, total time should be 15 – 20 minutes. Remove from oven and transfer to a bowl and drizzle with Worcestershire sauce.

    Meanwhile, season chicken with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, about 4 minutes on each side. Transfer pan to oven and roast chicken until cooked through, another 10 minutes or so. Transfer chicken to a cutting board and let rest .

    Add remaining 1 tbsp. oil to same skillet, heat over medium heart. Add shallot and cook, stirring often , until softened , about 3 minutes. Deglaze pan with vinegar ( just put in vinegar) scraping up whatever browned bits are in the bottom of the pan, then add tomatoes and their juices and bring to a simmer , sauce will begin to thicken up, about 2 minutes or so. Season sauce to taste with salt and pepper to your liking.

    Slice chicken, divide among plates. Spoon tomatoes and sauce over, garnish with fresh herbs ( tarragon and parsley) .

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    Chicken Pesto

    Posted on July 14, 2012 | 1 comment

     

    Pesto after being frozen

    photophoto (3)

    Chicken Pesto fresh off the grill

    A few weeks ago I made some fresh Pesto Sauce for Pasta, I successfully froze the remainder with a thin coating of oil. It came out of the freezer perfectly and I used it as a marinade for some chicken cutlets and it turned out to be so delicious that it is one of my new favorite ways to cook chicken this summer. I love Pesto made with fresh basil, cheese, butter and all those good ingredients why not use it on the chicken? Give it a try, make some pesto and use it for a marinade for chicken and for pasta. And remember if you’re freezing it just put a thin coat of olive oil on top, when it defrosts the oil just seeps into the pesto without disturbing it at all.

    I am going to re-post my recipe from my BFF Susan, it is her recipe for Pesto which I still think is the best tasting pesto. It’s creamy and tasty and never fails me. For my dinner party I used 4 lbs. of cutlets , but when I made it for just us, I used 1 lb. which is enough for 3 people.

    Ingredients:

    Thin chicken cutlets , I prefer the thin kind for this but if you prefer the thicker ones, it’s fine.  How much chicken you will use depends on how many people. The recipe for pesto will yield enough for a lot of chicken ( I used 4 lbs. of cutlets) I marinated my chicken for my party for most of the day. At least 6 hours in refrigerator and took it out an hour before I cooked it, you never want to cook cold meat right out of the fridge plus the marinade needs to come to room temperature. I used plastic bags to marinade the chicken. I love those hefty ziploc bags, they’re the best for this. 2 large bags held 2 lbs. each. When I take it out of baggies, I place in a large baking sheet and sprinkle ever so lightly with a little kosher salt.  It is listed on my blog as Yummy Pesto, if you want to look up original recipe.

    I cooked the chicken on the outside grill and it was really delicious, just 3-4 minutes per side, these were thin cutlets and you don’t want to over cook them.

    Pesto Sauce:

    2 cups fresh basil

    1/2 cup Romano Cheese ( grated)

    1/2 cup Parmesan Cheese ( grated)

    1/2 cup Pignolli Nuts ( and as I’ve discovered Walnuts work just as well)

    1 cup Extra Virgin Olive Oil

    1 – 3 tablespoons unsalted butter

    4 cloves garlic

    Freshly Ground Black Pepper ( a few grinds)

    Put all ingredients into the food processor except for the olive oil, slowly add that through the top as it starts to mix. Voila! Perfection! a few minutes later you have this delicious Pesto, perfect for Pasta and perfect as a marinade.

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    Gotta-Love-Cilantro Chicken in Mustard Lime Sauce

    Posted on July 1, 2012 | 1 comment

    Here’s a delicious chicken dish made with lime instead of the usual lemon. It has a nice little kick from the chili powder, and I just adore fresh cilantro. Now I know a lot of you are shaking your heads saying ‘ugh cilantro’, and quite honestly if you’re that cilantro hater this probably isn’t the dish for you. If you are a cilantro lover as I am, then go for it. It’s fresh and savory and super easy to make. I also love when you can combine all the ingredients in the food processor, as it makes for such an easy time. Also , Joel just loved it…who knew he’d like cilantro so much???

    Ingredients: 

    1 lb. skinless boneless chicken breasts (not too thick)

    1/2 cup fresh lime juice

    1/2 cup fresh cilantro, chopped

    1/4 cup Dijon mustard

    1 Tbsp. olive oil

    1 Tbsp. chili powder

    1/2 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    Directions:

    Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a food processor. Pulse until all ingredients are well combined.  I pat chicken breasts dry with some paper towels first, then place in a 7 x 11 Pyrex baking dish (spray with Pam first). Pour marinade over the chicken, cover and refrigerate for at least an hour (up to 6 hours would be awesome. I like to do it in the morning for that night.)

    Heat, grill and cook chicken 4- 6  minutes on each side until browned and cooked in center. I used thin cutlets and they cooked up rather quickly. How long you cook them really depends on the thickness of your chicken breasts.

    If you don’t have a grill, you can cook at 350 degrees for about 25 minutes. Or even better a grill pan on the stove-top which I do all year round when I can’t grill.

    I served with red peppers and corn roasted on the grill. I also cut up some sweet potatoes and sprinkled a little olive oil and s & p and roasted in the oven for about an hour.

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    Spicy Stir-Fried Asparagus with or without chicken/shrimp

    Posted on June 1, 2012 | 1 comment

    This recipe caught my eye in the NY Times cooking section . The spicy part was what intrigued me the most. I usually make stir fry with a variety of ingredients and use sesame oil. This recipe calls for vegetable oil, and I  just used 2  tablespoons.  You may need to add a little more oil, so add as needed. I made this with just asparagus and brown rice, and chicken. It would be great with shrimp as well. I highly recommend it both ways, and now that the asparagus is so sweet it’s the best time. I have to admit I used a lot of seeds from the jalapeno and it was kick ass, you can remove most of the seeds of the jalapeno and just chop up the pepper, or any other fresh hot chile ( serrano). If you don’t like it spicy , omit the pepper all together and add whatever other ingredients you would like. This meal came together very quickly. We both enjoyed, although Joel didn’t touch the asparagus . I also sprinkled chopped fresh cilantro in mine, I love cilantro. The flavors of the ginger , garlic, jalapeno and cilantro were divine.

    *if you want to keep it vegetarian ( vegan) omit the chicken and you’ll only need 1 tablespoon of oil

    Ingredients:

    1 lb. of asparagus (medium asparagus is fine), cut into pieces . I cut each piece into thirds. About 2 inches long.

    2 tablespoons vegetable oil, divided (one for asparagus and one for chicken should be sufficient)

    1 lb. chicken breasts (appr
    ox. 2 pieces and I cut them up into small pieces)

    Kosher salt and freshly ground black pepper

    1 tablespoon grated fresh ginger

    1 clove garlic minced

    1 Serrano or other fresh hot chile, finely chopped. (Rule of thumb with peppers: the less seeds the less hot, so remove the seeds if you don’t like spicy or you can also just omit the pepper altogether. If you do that, use rubber gloves when handling peppers, and don’t touch your eyes or nose or anything until you wash your hands, and or remove gloves.) I used jalapeno, easy to get a hold of but any hot fresh pepper will do.

    *if you’d like you can add fresh chopped cilantro, basil. I used cilantro because I love it. This is totally discretionary. I love cilantro

    Directions:

    Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths. (Do that after you’ve sliced asparagus in half lengthwise.) After you cut up the chicken, place in a bowl or on a plate, salt liberally, then add pepper to your taste.

    Next, in a wok or cast iron skillet (or any skillet you have on hand), heat one tablespoon of oil until very hot, add the chicken and cook until chicken browns up nicely (should be about 5 minutes total). I then remove the chicken, place in a clean bowl and cover with aluminum foil. Make sure you have enough oil, if need be, add more. Then add the asparagus, season generously with salt and pepper and stir well. (Make sure your vent is on or your smoke detector will go off.) Make sure the asparagus is well coated and glistening with oil. Cook over high heat for about 1 minute. You want the asparagus bright green. Add the garlic, ginger, chile and chicken and stir fry to heat the chicken thoroughly (probably about a minute or two).

    * If you’re adding shrimp, cook it first (like the chicken), then just follow the same directions. Shrimp will probably take a little longer depending on the size of the shrimp.

    If you want to add herbs, add them right before serving. Place over rice or just plate it up. Very tasty for sure.

    *this will serve 2 – 3

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    Chicken Piccata – simply done

    Posted on May 19, 2012 | 2 comments

    We went to the movies the other day in the late afternoon. We saw “Darling Companion” , cast was great and I’ll go see anything with Kevin Kline and Diane Keaton, directed by Lawrence Kasdan.  Didn’t feel like going back out to eat dinner, so looked what I had in the house. I happen to have 1 package (a little less than 1 lb. of thin chicken cutlets) , lemons, flour, chicken stock, capers, and I even had fresh parsley! ( which if you don’t have is no biggie) I had mushrooms in the fridge, so decided to cook them up as well, with rice pilaf we were good to go. What I couldn’t believe was how quickly this meal assembled and how beautiful and delicious it was. In about 45 minutes we were sitting and eating, the kitchen was a disaster but the meal was great! Originally inspired from Giada de Laurentis, thanks Giada.

    Cooking Notes for Doubling Recipe:

    This recipe served the 2 of us generously, I made this with about 1 lb. of thin sliced chicken cutlets, you’ll have to play with amounts if you double.When you do double don’t double capers, I would increase chicken broth , lemon juice, olive oil, and I would increase butter and olive oil but just as I needed, you’ll be able to tell when you cook up the first batch of chicken,  you’ll add butter and olive oil probably for the third batch of chicken . Add as needed, a little at a time.

    Ingredients:

    1 package of thin sliced chicken cutlets (as close to a pound as you can get)

    Kosher Salt and Freshly Ground Black Pepper

    All purpose flour, for dredging ( just put flour on a plate ,there is no set amount , if you need more add as you go) to dredge just place cutlet in flour on both sides, and shake off any excess

    2 Tablespoons unsalted butter

    3 Tablespoons extra-virgin olive oil

    1/3 cup fresh lemon juice

    1/2 cup chicken stock

    1/4 cup brined capers, drained and rinsed off (most capers are sold in brine or salt, buy the brined ones) and just put in a small strainer and rinse off before adding.

    a sprinkling of fresh parsley , chopped

    Directions:

    Season chicken cutlets with salt and pepper. Dredge chicken in flour and shake off any excess.

    In a large skillet over medium high heat, melt 2 tablespoons of butter and 3 tablespoons olive oil. When butter and oil start to sizzle up, add chicken (as much as you can in pan with plenty of room around each piece) you can do it in as many batches as necessary. It took 2 batches for me. Make sure the chicken browns up nicely, so let it sit for at least 4 minutes on each side. If pan is hot enough this should be good, be careful not to burn oil. Remove chicken from pan and place on a plate when it is finished.

    Into the pan add the lemon juice, stock and rinsed off capers, and bring to a boil, scraping up brown bits from the pan for extra flavor.  Lower heat to a simmer and place chicken back in the pan, mine all fit because it was just 1 lb. If you need to you can do this in 2 steps for more chicken, you will do this for a few minutes on each side, just to get sauce on both sides and make sure chicken is cooked through.  I then plated chicken, gave the sauce in the pan a good whisk, and poured a little sauce over chicken and I garnished with very thin slices of lemon and fresh parsley. I served with rice and mushrooms, and would have been perfect with asparagus, but no time and didn’t have in house.

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