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After a relocation to Portland, OR – we needed some really tasty meals to make with a CSA (Community Supported Agriculture) basket which was delivered to our door. Cue this amazingly flavorful meal.

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The roasted potatoes we have covered earlier, and the broccoli is cut into florets, steamed for about 8-10 mins and then set aside to finish with a quick sauté in the same pan as the chicken at the end. But more on that in a moment.

For two people you’ll need: 2 chicken breasts, the juice of one lemon, 2 Tbsp capers, 1 large shallot (chopped), 2 cloves garlic (crushed and chopped), 1 cup panko bread crumbs, 2 Tbsp unsalted butter, 1 Tbsp dijon mustard, 1/3 cup heavy cream, 1/3 cup white wine, about 1/2 cup olive oil and 1/4 cup veg oil, salt and pepper. (Broccoli and Potatoes optional)

First, pound the chicken breasts to about 1/4″ thick. Sprinkle S&P on both sides and then squeeze the fresh lemon juice onto both sides of both breasts. Place the bread crumbs in a shallow plate and coat both breasts with panko on both sides and set aside.

In a large skillet, add 3 Tbsp Olive Oil, an equal amount of Veg Oil and 1 Tbsp butter and heat on medium high heat until the butter melts and the oil shimmers. Place the breaded chicken into the heated oil and cook until browned on both sides – careful on the heat, make it hot enough to cook quickly but not too hot so it burns. About 4-5 mins per side depending on thickness.

Meanwhile, in a separate skillet, start the sauce. Place 2-3 Tbsp olive oil and 1 Tbsp butter – heat over medium high heat until butter has melted. Place the chopped shallot and garlic into the oil/butter mixture and toss until coated and soft – about 2 mins. Then add capers and white wine and let white wine reduce slightly – about 3-5 minutes. Then add cream and mustard, a little salt and pepper to taste, and stir well. Cook over medium-high heat until reduced and thickened – about 8 minutes.

Once the chicken is browned on both sides remove from skillet and place in a heated oven to keep warm. Add 1 chopped clove of garlic to the oil/bread crumb “remains” in the chicken skillet and toss until fragrant (about a minute), then add the partially steamed broccoli and toss well over medium-high heat. Cook until coated and brown, about 3-4 mins. The leftover breadcrumbs will add a crunch and the remaining oil will add some taste.

Serve with sauce spooned over each piece of chicken, roasted potatoes and broccoli on the side.

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