eats: Braised Chicken with Lemon and Capers

Ingredients

3 chicken breasts

freshly ground coarse black pepper

freshly ground coarse sea salt

3 tablespoons flour

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

3 large garlic gloves, peeled

3/4 cup Sauvignon Blanc

3/4 chicken stock

3-4 1-inch strips of lemon zest

4 fresh thyme sprigs

2 teaspoons capers, drained

2-3 bay leaves

Instructions

1. Preheat oven to 350° F. Season both sides of each chicken breast with black pepper & sea salt, then lightly coat with flour on both sides.
2. In a large skillet, heat olive oil and butter until butter is melted.
3. Add chicken to skillet and cook over high heat, turning half way through, until browned, about 14 minutes. Transfer cooked chicken to an 8x8 glass baking dish & cover with foil.
4. Add garlic cloves to remaining oil in the skillet and cook over low heat until softened, about 5 minutes.
5. Add wine to skillet and boil over high heat, until reduced, about 5 minutes.
6. Add chicken stock, lemon zest, thyme, capers and bay leaves to skillet; Bring to a boil.
7. Pour the skillet mixture over the cooked chicken in the baking dish. Transfer baking dish to oven, cover with foil, and braise for 30 minutes, until the meat is tender.
8. Remove dish from oven. Transfer the sauce from baking dish back to skillet and boil until sauce is slightly reduced, about 5 minutes.
9. Discard thyme, lemon zest, and bay leaves before serving.
10. Serve with fingerling potatoes & green beans.

Notes

https://www.mamamiss.com/blog/2013/06/13/eats-braised-chicken-with-lemon-and-capers/

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Ingredients

1 pound fingerling potatoes

4 to 5 grinds of coarse black pepper

4 to 5 grinds of coarse sea salt

1 teaspoon + 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat oven to 350° F. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain.
2. Apply 1 teaspoon olive oil to large baking pan. Transfer potatoes to greased baking pan. Grind salt & pepper evenly over potatoes; drizzle remaining tablespoon of olive oil over potatoes and toss to coat.
3. Bake, uncovered, 20 minutes or until tender, stirring once.

https://www.mamamiss.com/blog/2013/06/13/eats-braised-chicken-with-lemon-and-capers/

All rights reserved Copyright 2012-2019 Mama Miss Blog and Designs

Ingredients

1 lb green beans

1 tablespoon butter

1 tablespoon granulated sugar

1 tablespoon prepared yellow mustard

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon cider vinegar

Instructions

1. Melt butter in a large saucepan. Add the granulated sugar. Cook, stirring continually, until sugar is dissolved, about 2 minutes.
2. Add mustard and salt to saucepan and mix well. Cook, stirring continually, until heated through, about 1 minute.
3. Stir lemon juice and vinegar into mustard mixture. Add green beans and stir to coat.
4. Cook, stirring frequently, until the green beans are heated through, about 5 minutes. Serve immediately.

https://www.mamamiss.com/blog/2013/06/13/eats-braised-chicken-with-lemon-and-capers/

All rights reserved Copyright 2012-2019 Mama Miss Blog and Designs