Walter Knoll Florist

Walter Knoll Florist

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 –

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