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