Chicken Cooked in Wine with Capers
Capers and wine make this dish elegant, but oh-so-easy to make.
Prep Time: 10M
Cooking Time: 20M
Serves: Serves 4
- 4 skinless boneless chicken breast halves (preferably free-range), about 7oz (200g) each
- 1 tbsp all-purpose flour
- 1-2 tbsp olive oil
- 2/3 cup dry white wine
- 2/3 cup hot chicken stock
- handful of capers, rinsed, gently squeezed dry, and coarsely chopped if large
- handful of flat-leaf parsley, finely chopped
- sea salt and freshly ground black pepper
- Sandwich the chicken breasts between 2 large sheets of plastic wrap, and pound with a meat mallet or the side of a rolling pin until thin and an even thickness. Lightly dust each one with flour.
- Heat the oil in a large heavy frying pan over high heat. Cook the chicken breasts two at a time, for 6-8 minutes, turning once, until golden. Remove from the pan and set aside on a plate to keep warm.
- Pour the wine into the pan, and increase the heat. Let bubble for a few minutes, scraping up any bits from the bottom of the pan with a wooden spoon, until the alcohol has evaporated. Now pour in the stock and boil for about 5 minutes until the sauce has reduced and slightly thickened. Add the capers, taste, and season if needed.
- Return the chicken to the pan, heat through for a few seconds, then sprinkle with the parsley. Serve immediately with crusty bread.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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