Mediterranean Chicken and Capers
Mediterranean Chicken and Capers
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes | Serves 4
2 ounces Parmigiano-Reggiano, grated 4 boneless chicken breasts Salt Pepper Olive oil 1 teaspoon butter 1 clove garlic, minced 1 (8-ounce) package frozen artichoke hearts, thawed 1 tablespoon capers, drained 6 Kalamata olives, quartered 1 cup nonfat chicken broth 1 teaspoon flour 1 tablespoon water 1 teaspoon lemon juice 1/2 teaspoon minced tarragon

Step 1 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.

Step 2 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.

Step 3Add 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.

Step 4To serve, slice chicken breast on the diagonal. Arrange on plate and spoon sauce over chicken. Break frico over top of chicken.

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