THIS IS MY NEW FAVORITE DINNER!!!
Lemon & Caper Chicken
4 Chicken Breasts
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon capers
1 small minced shallot (or onion will work)
2 teaspoons thyme (1 tablespoon if fresh)
Juice of one lemon
1/3 cup cream
Season Chicken breast liberally no both sides. Heat frying pan on high and coat with olive oil. Sear chicken on each side for 3 minutes each. Don’t keep moving it or checking it, you need a really nice brown. Transfer breasts to an oven-safe cooking dish. Meanwhile, sauté shallots in left over oil until translucent. Ad thyme and capers and sauté until fragrant. Slowly deglaze the pan with your lemon juice. Using a wooden spoon gently get all of those yummy chicken bits and flavor up off the pan. Then add the cream and bring to a boil, remove immediately and pour over chicken. Foil the dish and place in 350˚ oven for 15 minutes, or until chicken is done through. Serve with your favorite potatoes and vegetables.
4 Chicken Breasts
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon capers
1 small minced shallot (or onion will work)
2 teaspoons thyme (1 tablespoon if fresh)
Juice of one lemon
1/3 cup cream
Season Chicken breast liberally no both sides. Heat frying pan on high and coat with olive oil. Sear chicken on each side for 3 minutes each. Don’t keep moving it or checking it, you need a really nice brown. Transfer breasts to an oven-safe cooking dish. Meanwhile, sauté shallots in left over oil until translucent. Ad thyme and capers and sauté until fragrant. Slowly deglaze the pan with your lemon juice. Using a wooden spoon gently get all of those yummy chicken bits and flavor up off the pan. Then add the cream and bring to a boil, remove immediately and pour over chicken. Foil the dish and place in 350˚ oven for 15 minutes, or until chicken is done through. Serve with your favorite potatoes and vegetables.
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