Chicken with Olive Caper Sauce

MyOwnWoman · #1 (**permalink**) 12-28-2007, 05:23 PM

I made this last week and it was SO delish. But I varied from the recipe in that 1) I did not pound the chicken breasts flat, and 2) I used chicken broth and a bit of fresh squeezed orange juice insteasd of wine (not because I was abstaining, but because I don't drink white LOL).
I made this with the quinoa/leek/shiitake recipe I posted earlier (and I used crimini mushrooms instead of shiitakes for that one, to save $$).

Chicken with Olive Caper Sauce

1 pound boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1/2 cup all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tablespoons capers
2 tablespoons chopped fresh flat-leaf parsley

Place each chicken piece between two sheets of plastic wrap and pound to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt and pepper; lightly dredge in flour, turning to coat. Heat oil in skillet over medium-high heat. Brown both sides of each chicken breast; remove and keep warm. Add wine and broth to pan; bring to a boil while scraping pan to bring up browned bits. Stir in olives and capers; cook 4 minutes or until slightly thick. Spoon sauce over chicken and sprinkle with parsley. Serves 4.