Mediterranean Chicken And Capers Recipe - Cooking Index
Mediterranean Chicken And Capers Recipe - Cooking Index
| 2 oz | 56g | Parmigiano-Reggiano - grated |
| 4 | Boneless chicken breasts | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Olive oil - as needed | ||
| 1 teaspoon | 5ml | Butter |
| 1 | Garlic clove - minced | |
| 1 | Frozen artichoke hearts - (8 oz) - thawed | |
| 1 tablespoon | 15ml | Capers - drained |
| 6 | Kalamata olives - quartered | |
| 1 cup | 237ml | Nonfat chicken broth |
| 1 teaspoon | 5ml | Flour |
| 1 tablespoon | 15ml | Water |
| 1 teaspoon | 5ml | Lemon juice |
| 1/2 teaspoon | 2.5ml | Minced tarragon |
Spoon cheese, a generous tablespoon at a time, into nonstick skillet. You should be able to fit 3 or 4 tablespoons into skillet. Spread cheese into thin rounds. Heat over medium heat until cheese melts and lightly browns on bottom, about 2 minutes. Turn and brown other side. Remove to paper towel to cool.
Pound chicken breasts to flatten slightly. Remove skin and season with salt and pepper.
Spray or lightly brush a nonstick skillet with olive oil. Add butter and melt over medium heat. Add chicken breasts and saute until browned, about 5 minutes, then turn and brown second side. Remove from skillet and keep warm.
Add garlic and artichoke hearts to skillet, and saute 3 to 4 minutes. Stir in capers and olives and saute 1 to 2 minutes more. Stir in broth and heat to simmer.
Blend together flour and water until smooth, and stir into simmering sauce. Heat and stir until slightly thickened, about 1 minute. Stir in lemon juice and tarragon.
Add chicken breasts to sauce, spooning sauce over top of chicken. Simmer a few minutes for flavors to blend.
To serve, slice chicken breast on the diagonal. Arrange on plate and spoon sauce over chicken. Break frico over top of chicken. Serve the chicken with rice or linguine.
This recipe yields 4 servings.
Each serving: 323 calories; 762 mg sodium; 112 mg cholesterol; 11 grams fat; 6 grams carbohydrates; 49 grams protein; 0.69 gram fiber.
Source:
The Los Angeles Times, 05-24-2000
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