So I will begin with one of my favorite dishes that I made this earlier this week for dinner.
Lemon Chicken with capers served with fresh steamed broccoli and sweet red pepper rice.
I make this dish often. It is easy to make and it is tender, juicy lemony. I pair this dish with my favorite white wine.
A Pinot Greggio. With a hint of citrus and apple. I am learning to really taste the suttle flavors of different wine. This particular pinot greccio from Barefoot Winery is reasonably priced and is good with fish or just as refreshing by itself.
2 chicken skinless breast pounded lightly to tenderize
1 can chicken stock
2 T capers
1 tsp Salt
1 tsp black pepper
1 T minced garlic
2 Tablespoons corn starch diluted with white wine for thickening.
Be sure to clean any surface thoroughly with soap & water after cutting & pounding chicken.
Cut the lemon in half and squeeze ½ over chicken slice & reserve the remainder set aside.
Place chicken in a hot skillet with 1 tablespoon olive oil & minced garlic & salt & pepper ( brown on both
Cooking chicken until done. )
Pour chicken stock and 1 cup of white wine over cooked chicken and reduce heat to medium. Simmer for 10 minutes. Add the cornstarch mixture to thicken the stock.
The cornstarch will thicken slightly but you do not want it as thick as gravy. If too thick add more wine.
Sprinkle capers over both pieces of chicken with the reserved sliced lemons
Cover & simmer for 5 more minutes.
Remove from stove and serve with rice or pasta