A basic chicken breast or thighs have never been my favourite thing to cook for dinner. I usually prefer it pre-cooked added to a salad or wrap for lunch, in a saucy fajitas or a whole cooked chicken with all the juices. However, this recipe, by Seasons and Suppers, caught my eye and it will definitely be a go-to weeknight dinner option from now on (if only he liked capers…). It is great served with any green veggie of your choice, green beans are perfect. Or if you are craving something a little heavier serve it over gluten free pasta with a salad on the side.
The garlic and shallots in here are great immune boosters as we head into cold & flu season so don’t be shy about these and finally you all know my love for lemons.
Do you have a favourite chicken recipe you’d like to share?
Ingredients: (serves 5 people)
2 small lemons cut into thin rounds
1 1/2 tsp white sugar
4 garlic cloves halved
4 skinless, boneless chicken breasts cut in half lengthwise
Salt and freshly ground pepper
1 Tbsp olive oil
2 Tbsp unsalted butter or ghee DIVIDED
1 tsp minced shallot
1/2 tsp minced garlic
1 thyme sprig
1/2 cup dry white wine or additional 1/2 cup chicken stock
1 cup chicken stock
1 tsp all-purpose flour (or sub gluten free flour)
2 Tbsp capers
Chopped fresh flat-leaf parsley for garnish
In a medium bowl, add lemon slices and garlic halves. Sprinkle with sugar. Set aside.
Season chicken pieces with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil. Add chicken to pan and cook for about 4 minutes on each side or until golden and cooked through. Remove chicken to a plate.
Add a splash more oil to the pan if it is dry. Add lemon slice mixture to the pan (keeping bowl handy) and cook, turning occasionally, for about 1 minute or until lemon slices are lightly browned. Return lemon mixture to the bowl.
Wipe pan with paper towel and heat over medium heat. Melt 1 1/2 tsp of butter in the pan, then add shallot, 1/2 teaspoon minced garlic and thyme sprig. Cook for 30 seconds or so, then add wine to pan, scraping pan to loosen browned bits. Bring to a boil and cook for about 3 minutes or until liquid almost completely evaporates. Add chicken stock, and flour to the pan, stirring with a whisk. Bring to a boil, then reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
Remove pan from heat; discard thyme sprig. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Taste sauce and add additional salt and pepper, as needed. Return chicken and any juices to pan and re-warm in sauce, turning to coat with sauce. Top chicken with lemon mixture and allow to warm with chicken slightly before serving. Garnish with parsley.
In health & happiness,