This is one of my sons favorite recipe, I do it in 2 versions depending of the ocassion and what I have on hand, both equally delicious and in this case healthy. This is a recipe you will feel proud to serve on your next dinner party perfectly pair with a nice wine or wip it up on a Friday night for your favorite folks at home, low fat and in the clean eating style with all the flavors you love!
Ingredients:
2 boneless, skinless, fatless open range organic chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
Salt and freshly ground pepper, to taste
1/2 cup all-purpose whole wheat organic flour, almond flour or gluten free
3 Tbs. extra virgin olive oil
2 Tbs. unsalted real butter
3 Tbs. minced shallot for wine pairing version (or you can substitute for one slice onion and 3 garlic cloves)
2 garlic cloves
1/4 cup dry white wine
3 Tbs. fresh lemon juice
1/4 cup organic low fat chicken broth
1 3oz bottle capers, drained
1 cup of spinach or just 2 Tbs. minced fresh flat-leaf parsley
Root vegetables for a side dish (boil any veggies you like, sweet potatoes or red potatoes whatever is in season, I like mine with baby red or golden potatoes)
Directions:
Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess. In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, scrap the bits of chicken and good stuff from the pan with the liquid, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes. Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and spinach or parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately. For the onions and Garlic version, follow the same instructions, add them at the time to ad the shalott.
Enjoy it ! :)
**This pairs well with crisp, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley or any good Chardonnay you love.
