I like to make new things so I don’t have much of a repertoire of recipes. There is a cauliflower soup I’ve made for years, and Donna Hay’s macaroni and cheese, but mostly each week is a set of new recipes.
This chicken dish might make it on the list of regulars. The recipe is adapted from a Fitness magazine (don’t laugh Runner’s World and Her Sports have great recipes, too) recipe. I changed the amounts and scaled it down a little.
Lemon Caper Chicken
1 large chicken breast
1 tbsp olive oil
1/4 cup chicken stock
1 tbsp lemon juice
2 tsp capers
The chicken breast is cut into pieces and seasoned with salt and pepper.
The olive oil is heated in a non-stick skillet. The chicken is browned on both sides.
The pieces are removed and kept warm. The chicken stock, lemon juice, and capers are added to the pan and brought to a boil. Allow to simmer until the sauce becomes syrupy. Season with black pepper to taste.
Serve sauce over chicken.
Pat and I both agreed that this recipe should make a regular appearance.