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Mains

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.


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