This was my first meal in Vermont in THREE years! I spent last week there visiting my parents and helping them plant 200 trees on their ‘farm’. Below is a picture of the off-the-grid house that they built themselves. The cardboard boxes contained the 600 trees that they are planting this year. We had planned to make salmon on the grill, but it stated raining. Apparently airlines don’t feed you as much as they used to, so i was starving when i got in. Luckily, because i was so hungry, i had picked up this recipe card in the local Shaws on the way home.
- 3 chicken breasts, halved longways so that they make 6 thin chicken breasts. alternatively, you could use a tenderizer
- 1/2 C flour
- S + P
- 3 T olive oil
- 1 medium shallot, diced
- 1 clove garlic, minced
- 2 T capers
- 1 Lemon, cut in half from pole to pole, 1/2 thinly sliced, the other juiced
- 1 C chicken broth (1/2 bouillon cube)
- 3 T chopped fresh parsley + garnish
- sprinkle both sides of chicken breasts with salt and pepper, then dredge in 1/2 C flour
- preheat oven to 250 and heat oil in a skillet over medium-high heat.
- when oil is hot, fry the chicken breasts till golden brown (about 3 min on each side) then keep hot in the oven.
- once all the chicken has cooked, add shallot and garlic to the pan and saute till fragrant.
- add broth and lemon and simmer down to 1/3 cup
- add capers, lemon juice and simmer down again (another 2-3 min.)
- stir in chopped parsley * and serve immediately over chicken.
* the Shaw’s recipe says here to add 2 T butter ‘to thicken’ but i think that a pinch of flour or cornstarch works just as well.