Sunday, March 25, 2012


So the other day my Mom and I went to Safeway and we picked up the recent issue of Everyday Food {I totally forgot to pick up last month's issue -- I hope it is still in Canada when I get back and that it just came out earlier here in California}. 
This issue is pretty great - it's "The How-To Issue" and it shows you some basics in terms of cooking and prep along with {obviously} great recipes. There are a tun of amazing recipes in these little magazine -- definitely a fave of mine and their cookbooks are just as great as well so I definitely recommend the Everyday Food mags/books. 
So...let's start off with some recipes for today - on this lazy Sunday. :)) 

Bon Appetit!

Sauteed Chicken With Capers
Serves: 4 ~ Active Time: 25 min ~ Total Time: 25 min

A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce. 

4 boneless, skinless chicken breasts {about 2 pounds total}
1/2 cup all-purpose flour 
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil 
2 tablespoons champagne or white-wine vinegar
3 tablespoons unsalted butter, cut into pieces 
2 tablespoons capers, plus 1 teaspoon brine
1 tablespoon chopped fresh parsley

1. Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side {add remaining oil to pan, if necessary}. Transfer to a platter and tent with foil. 

2. Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley. 

{Per Serv: 401 cal; 24g fat {8g sat}; 41g protein; 4g carb; 0g fibre.}

Hmm..I am wondering why the calorie count is a little high...but then there is the flour...I'm not too sure. Either looks delicious! And I will definitely try this recipe out for sure. Sort of reminds me of chicken piccata as well {which is technically the pic}. 


{Source: Image from Google Images - This recipe can also be found in the April 2012 issue of Everyday Food on page 88.}

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