Hi again fans,
It’s a little hot here in Pasadena, so my cooking has been slowed down a bit. That did not stop me from cooking an old standard: Lemon rosemary chicken with capers. I decided to put the pieces of chicken over a Greek salad instead of cooking a side vegetable and starch.
Simple dish to cook. 1 Cut chicken breast into strips, while heating up a sauté pan with butter, garlic and rosemary. 2 squeeze fresh lemon juice on chicken, drench in flour(optional), 3 Sear chicken strips in butter and garlic until golden brown on both sides. 4 Add capers, more rosemary and white wine (I like a New Zealand style Pinot Grigio). Add just enough white wine so that the chicken is about halfway submerged. Continue simmering for a few minutes and remove the chicken. 5 Add more butter to thicken the sauce, salt and pepper to taste. I like to put the chicken on sautéed Swiss Chard and a side of Basmati rice. 6 When the sauce thickens pour on top of chicken. 7 Enjoy
I bought a bottle of Torrontes, a Spanish variety from Argentina. I will open it tomorrow and tell you about it.
Thanks for reading.