Monday, June 21, 2010

Chicken with Garlic Scapes and Capers

2 chicken breasts
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
8 Tbsp. dry white wine
4 Tbsp. lemon juice
1 chopped garlic scape
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, chopped scape and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 2.

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