Just a quick post today between writing and cooking. My sister said she’s never tried capers and I’ve had a taste for them so tonight I’m making Lemon-Caper chicken with sauteed broccoli and baked sweet potatoes. Should be pretty quick.
Caveat: if you want to make this dish, you might want to find another recipe source because I tend not to measure if I can help it.
Rub sweet potatoes with olive oil and bake for about 45 minutes in a 350-ish oven. Today I bought three small ones, each no more than 3 inches long, so we can each have one, because I’m not sharing mine!
While those are baking: Heat a saute pan, add and heat olive oil over fairly high heat, then add (an appropriate number of) 4-oz. chicken breasts. The chicken will pop and sizzle because of the high heat so be sure to have a lid handy. The higher flame helps seal in the juices. Cook about 5 minutes on each side. Take the chicken out of the pan and keep warm. Keep juices in the pan but put it aside while you …
Cut up broccoli and saute in garlic olive oil.
While that’s working, put the chicken pan over a medium flame and deglaze with white wine (or chicken stock), add a couple tablespoons butter, 3 T lemon juice and about 3 T of capers. After this comes to a simmer, add chicken to warm.
Serve chicken with sauce spooned on top, grate fresh Italian cheese over the broccoli and add pepper. (Stracks was out of fresh parmesan today. Can you believe it? So I bought Romano.) Cut the sweet potatoes in half and serve with a bit of better and pepper.
One of my favorites. It’s healthful, colorful, easy to make and oh so tasty too.