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Category: Main courses

Mediterranean Chicken and Capers

Mediterranean Chicken and Capers
Los Angeles Times

This quick, warm-weather chicken dish is light-tasting, but makes a substantial meal with rice or pasta. Put the rice on to cook before starting the chicken so it will be ready when the chicken is done. I like the flavor ... Read more

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 1Spoon 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 2Pound 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.

Each serving:
323 calories; 762 mg sodium; 112 mg cholesterol; 11 grams fat; 6 grams carbohydrates; 49 grams protein; 0.69 gram fiber.
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