Grilled Chicken in Lemon Wine Caper Sauce

THIS IS A MIGHTY FINE SUNDAY SUPPER DISH
and it’s great left over!


Grilled Chicken in Lemon Wine Caper Sauce
6 Half skinless boneless chicken breasts – butterflied and cut into
manageable pieces about 1/2 inch thick, marinate with below Marinade
for an hour or two, then grill briefly (til no pink meat) they continue
to cook in the sauce.

Marinade
3 TB freshly minced Rosemary
2 large cloves minced Garlic
1/4 to 1/2 cup olive oil
Finely grated zest of 2 lemons,
Juice of 1 lemon
Mix up in a Ziploc, add the chicken pieces and massage occasionally so that every piece of chicken is flavored.


Be sure to get the marinade on each piece of chicken

Sauce
8 oz sliced mushrooms
3 TB capers rinsed and chopped
3 TB freshly chopped Parsley
1 cup dry white wine (I used Mad Housewife Chardonnay)
1/2 cup (or more) chicken stock
juice of 1 or 2 lemons (about 1/4 cup)
3 TB cornstarch mixed with about 1/4 cup water
Butter

Here is the sauce before chicken broth is added.

Melt 2 TB butter in large skillet, add mushrooms, spread into 1 layer and don’t touch until they are browned, give them a stir and brown the other side. Remove mushrooms and set aside.


Set the mushrooms aside after browning with the capers until you are ready for them.

Into the same hot skillet melt another TB of butter, then add the white wine and 1/4 cup of freshly squeezed lemon juice, bring to a simmer stirring up any browned bits in the skillet. Add 1/2 cup chicken stock and reduce to about 2/3. Taste it, it should be lemony, winey and chickeny. Add the grilled chicken, reserved mushrooms and capers. Stir up the cornstarch slurry and add it – the sauce will thicken.


I still have fresh parsley and rosemary in my herb garden

Remove from heat, add freshly chopped parsley and serve. Great with rice or noodles and of course some broccoli!


– – – – – – – – – – – – – – – – – – – – – – V O I L A – – – – – – – – – – – – – – – – – – – – – –

This is a very “leaned” down Italian version of “French” style dish – usually served with veal cutlets or chicken cutlets pounded thin, lightly floured and fried in butter. You know the dish – sometimes called Francaise or more commonly Piccata. The rosemary and the garlic are unique to this grilled version – it can all be prepared ahead, reheat the sauce while you quickly grill the chicken –

The Best Linguini with Clam Sauce

linguiniclam
Ingredients:
3/4 pound linguini
Salt
1/4 cup extra virgin olive oil
1 tin flat anchovies, drained, dried and chopped
4 cloves garlic, minced
1 tbl fresh thyme leaves (or 1 tsp dried)
1/2 to 1 tsp crushed red pepper flakes
3/4 cup dry white wine
1 (15-oz) can whole baby clams, with their juice
1/2 cup diced green pepper
1/2 cup chopped green olives
1/4 to 1/2 cup pasta water
1/4 to 1/2 cup flat leaf parsley, chopped

Bring a large pot of water to a boil, add lots of salt just before adding
the linguini – boil until not quite done (al dente) as it will cook more in
the sauce – put a cup next to your strainer in the sink and save about a half cup of the pasta water.

While water is coming to a boil, prepare all your ingredients. Drain the clams reserving the liquid in a glass. Rinse the clams well to remove any lingering sand. Drain, blot on paper towels and chop the anchovies pretty small. (There is no taste of anchovy by the way in the finished dish and they “melt” in the cooking so you won’t see them either.) Pull the thyme leaves from their stems – give them a quick chop, mince the garlic, dice the green pepper and olives, chop the parsley.

In a large skillet (pic above has 2 servings taken out) over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook, stirring, until anchovies melt into the oil and disintegrate completely. Stir in the wine (I used Mad Housewife California chardonnay this time) then the green peppers and olives. Then add the clams and their juice, being careful not to pour in the sand that has settled at the bottom of the glass. Turn the heat up briefly to bring to a boil, then turn it back down to medium and add the drained pasta. Toss well and cook for 3 to 5 minutes – the linqini with absorb much of the juice, if it looks too dry add some of the pasta water. Add parsley and serve with some freshly grated parmesan to taste and a bit of warm crusty artisan bread.

Serves 4 or 5

NOTE: Mad Housewife Chardonnay is great in and along side this dish. This makes a lot of pasta, if you decide to cut the recipe in half, only cut the amount of pasta in half – it’ll be decadent and even yummier with half the noodles!