“What’s that?”

“Chicken in white wine and lemon sauce”

Matthew gives me a skeptical look.

“It will be good, you’ll like it.”

“It doesn’t  sound very good” he said, looking kind of sad.

“Trust me, you’ll like it”

“Ok” he said, still looking sad.

So I…..

Mixed 1/3 of a cup of flour, 1 tsp salt, 1/2 tsp pepper and  1/2 tsp garlic powder in a bowl

Pounded some chicken breasts out flat

Dredged the chicken in the flour mixture

Melted 1tbsp of butter and 1 tbsp of olive oil in a pan

Put the chicken in the pan

Waited a few minutes and flipped it over

Waited until it was nice and golden and removed it to a plate

and proceeded to make the sauce

You are supposed to use “rinsed capers”.  For those of you who have never worked with capers, they are tiny, not easy to rinse. Here is how I did it.

I then added the capers, about 3 tbsp worth, to the juice of one lemon, 1/2 cup of white wine and 1 1/2 cups of chicken broth

Now, I am going to deviate for a moment and tell you what I SHOULD have done, not what I DID.

Remember the pan you cooked your chicken in?  Look at all the yummy butter and chicken bits left in it.

Mmmmm….

Okay, stop drooling and take about a tablespoon (maybe two depending on how much oil/butter is left in the pan) and make a roux.  I can’ t show you this, because I didnt do it, and my sauce did not get thick so I had to add the flour in after and do many tiring things to get the lumps out.  So do as I say, not as I do.  Once you have the flour incorporated into the oil in a roux, add the liquids (and capers).

And you’ll get a sauce that looks much nicer than this one

Now I returned the chicken to the pan for a few minutes to heat back up and get all saucy!

Finally I plated it up with a bit of pasta with the sauce over it, some crusty bread that I toasted a bit and a Caesar salad.

Then we sat down to eat.

A few minutes later Matthew looked over at me and says ‘This is good.”

“I told you so” may have slipped out.  I am only human after all.

Get the pdf of this recipe