This dish is so easy to make, and so forgiving meaning you can add more or less of an ingredient and it still tastes great. I am cooking for 2 so I used 2 chicken breasts sliced thin. This gives me 6 thin slices and that is enough for dinner and for my husband to take some to work tomorrow. It is hard to give exact times for cooking this dish because everyone slices their chicken breast different, and some won’t slice it. If you get yours presliced from the store, your cooking time will be more similar to mine because they are pretty thin. If you don’t slice it, just cut into your chicken to make sure it is done. I like to cook with a lid over my pot to keep the moisture and heat in so the food will cook faster and more even. So let’s get started.
What You Will Need:
Thinly sliced chicken breasts.
3 oz bottle of capers (you’ll need the brine too)
¼ cup white wine ( you can also use a tbs of freshly squeezed lemon or omit and taste to see if you like it)
1 ½ – 2 cups chicken broth (low sodium or regular)
Salt and pepper to taste
And a little olive oil for your pan.
Read the instructions below or watch it on YouTube
Once the chicken breasts are sliced place them in a pan with a little olive oil and let them start cooking. Add salt and pepper to one side. I do this because this is the perfect amount of salt and if I salted both sides I may need to add more broth or a little water. (But that is my preference you may like it). When chicken is done, (7-8 minutes) it’s time to turn. Add wine, broth, capers, and brine and simmer until chicken is done. Don’t overcook, this should be a tender dish. Make sure you taste the juice, you may want to add more pepper at this time, or a bit more broth, trust your taste buds.
This dish is great paired with lots of veggies. Please leave a comment below.