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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless, skinless chicken breasts
2 tbsp each butter and olive oil
Salt and pepper, to taste
2 tbsp minced shallots
1/2 cup chicken stock (Can use 3/4 cup bouillon and reduce it to 1/2 cup)
1/4 cup dry vermouth
1 tbsp lemon juice
1/2 cup whipping cream
1 tbsp drained capers
2 tbsp minced fresh parsley
Preheat oven to 200. Pat dry chicken. Melt butter and oil and brown chciken on each side. Transfer to a heated platter, cover, place in oven with door open. POur off all but 1 tbsp oil and saute shallot for 2 minutes. Add stock, vermouth and lemon; boil until reduced by half. Stir in cream and capers. Simmer until thickened to a sauce-like consistency. Pour over chicken and sprinkle with parsley.
NOTE: This is also good substituting veal and beef stock for the chicken and chicken stock.
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CHICKEN BREASTS WITH CAPERS AND CREAM
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless, skinless chicken breasts
2 tbsp each butter and olive oil
Salt and pepper, to taste
2 tbsp minced shallots
1/2 cup chicken stock (Can use 3/4 cup bouillon and reduce it to 1/2 cup)
1/4 cup dry vermouth
1 tbsp lemon juice
1/2 cup whipping cream
1 tbsp drained capers
2 tbsp minced fresh parsley
Preheat oven to 200. Pat dry chicken. Melt butter and oil and brown chciken on each side. Transfer to a heated platter, cover, place in oven with door open. POur off all but 1 tbsp oil and saute shallot for 2 minutes. Add stock, vermouth and lemon; boil until reduced by half. Stir in cream and capers. Simmer until thickened to a sauce-like consistency. Pour over chicken and sprinkle with parsley.
NOTE: This is also good substituting veal and beef stock for the chicken and chicken stock.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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