Note: You have seen this recipe on dozens of restaurant menus over the years. It is so simple to prepare and the ingredients are readily available. Makes a great dinner for guests but it is simple enough for any Wednesday.
1 -2 –cloves of garlic, grated (or ½ tsp. powdered)
1 – small shallot., minced (or ½ tsp. powdered)
2 scallions, minced
¼ tsp. black pepper
¼ cup low sodium chicken stock or broth
½ tsp. Dijon mustard
¼ – cup dry white wine ( you can substitute more chicken stock)
2 – Tbsp. olive oil
2 – skinless boneless chicken breasts
2 Tbsp. drained capers
Juice and zest of 1 lemon
2 Tbsp. olive oil for cooking for pan cooking
HOW TO PREPARE THE RECIPE:
Combine all ingredients in a bowl
Combine: garlic, shallot, pepper, salt, chicken stock, mustard, olive oil, and the zest only in a bowl.
Place chicken breasts between two sheets of waxed paper or plastic wrap. Using a rolling pin or heavy frying pan, pound the breasts slightly to an EVEN 1/2 inch thickness. Add to the liquid, cover and marinate for at least one hour up to overnight.
Pat down the breasts, reserving the marinade. Cook in the remaining olive oil over medium heat until light brown on each side and cooked through (about 6 minutes a side). Remove from pan and cover with foil to keep warm. Pour the marinade, wine, and lemon juice into the pan and over high heat reduce by half. Add the capers. Spoon the reduced sauce over the chicken breasts.