Welcome to Cooking with Chef Jeff
Hi and welcome to my blog. Here you'll find meal ideas that are made from primarily whole natural foods. I try not to use any sugar or sweetener in any of the recipes. At the bottom of the page, you can see a list of the cookbooks that I use. I do vary some from the cookbooks, usually not a whole lot. Feel free to read along and even post some ideas/comments to help me to improve in the kitchen.
Friday, April 15, 2011
Here's another very simple chicken dish, but it calls for a few out-of-the-ordinary items. If you do have the ingredients on hand, it is a very simple and quick dish to make. It takes about 10 minutes after the prep is done.
4 boneless, skinless, chicken breasts
1/4 cup olive oil
1 clove garlic, crushed
1 tbsp lemon juice (fresh squeezed)
1/2 cup dry white wine
1 tbsp capers, chopped
3 tbsp fresh parsley, chopped
1. Flatten chicken breasts to 1/4 inch thick with whatever means you wish (put in a plastic bag and pound flat, pound between wax paper, step on it, whatever). The ones we had were larger, so I just cut them in half and so they were thin and it worked great.
2. Heat olive oil in large skillet and add the chicken. If you don't have a large enough skillet, cook it in 2 batches. Takes about 3-4 minutes per side.
3. Remove chicken from the pan and add in the wine, garlic, lemon juice and capers.
4. Bring to a hard boil for about a minute to reduce a bit and then stir to mix in all the yummy bits on the bottom of the pan from the chicken.
5. Put the chicken back in the pan for about a minute and sprinkle with parsley.
6. Serve and enjoy.
From Dana Carpender 500 LC Recipes Cookbook