3 oz capers
8 tablespoons butter
1 teaspoon cornstarch
1 tablespoon water
1 cup diced tomato concasse
½ cup white wine
½ cup chicken stock
2-4 6 oz boneless skinless chicken
Flour for dusting
Salt and pepper
1 bunch parsley
3 lemons


1. Heat a large saute pan, season chicken breast with salt and pepper and lightly dust in flour
2. Saute chicken breasts on both sides until golden brown
3. Remove chicken from pan
4. Deglaze pan with white wine
5. Scrape all the goodness aka fond off the bottom of the pan
6. Add lemon juice, capers, and chicken stock to the pan
7. Optional: Add one teaspoon of cornstarch and 1 tablespoon of water to create a “slury” to help prevent sauce from breaking
8. Add tomato concasse
9. Add the butter
10. Add the chicken breast back to the pan
11. Spoon the sauce over the top of the chicken breast
12. When the sauce thickens up add the parsley
13. Serve over a bed of garlic spinach 14. Garnish with fresh lemon and enjoy!

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