A lot of people often ask me “You’re a Chef ? and What do you like to eat ?” My response is two fold, one being “I thought you would never ask” and the other “Everything of course”. Well at least that’s what it used to be. Somehow when you have children, even if you’re into top outdoor jobs, the game plan for dinners every night seem to change. No longer are we dinning on Beef Tenderloin Filet’s or Lobster. Its more like grilled cheese with canned soup, chicken tenders or instant pot chicken, frozen waffles – well you get the idea.
One good thing though, when I do sit down for a nice dinner for some fancy wholesome food, it’s pleasing to know the kids are in bed and probably sleeping. Occasionally when I cater a large party we are usually snacking on appetizers for a few days. It really crushes me though when my kids choose a frozen dinner over a fresh prepared Lobster Florentine. It’s off to the medicine chest then for a handful of anti depressants. I mean really, “how much lobster can one man eat” ? ( mmmmmm smiling ) Don’t let me answer that.
Anyway this is one of my favorite dishes by far. I’ve been bragging about this since last year. It’s now my job to turn it into one of your favorites. Sit back and enjoy as we sail through this recipe. I’m sure you’ll enjoy it.
- 3- large thick chicken breasts–butterfly-ed
- 1/8 cup small capers with little of its own juice
- 2 lemons
- 3 single stalks green onion
- 1/8 cup of chopped shallots
- 1 – 8 oz can of chopped tomatoes with the juice
- 1/4 cup of Chardonnay white wine
- 1 1/2 oz canned artichokes–now personally I prefer the marinated ones–I even use the oil it comes with too
- 1/1/2 handfuls of Greek olives -pitted and quartered– have fun prepping these
- 1 small basket of baby portebellos -stems off and quarter the mushrooms
- 2 cups of flour
- 3 Tablespoons lemon pepper, 5 Tablespoons garlic powder, 2 T Tablespoons ground black pepper, salt to taste, 1/2 cup of chopped fresh parsley
- 1/2 stick butter cut into small pieces
- 1/2 cup olive oil.
- 4 cups Chicken Stock
You will need a large deep saute pan – if not break recipe into two’s or three’s depending on the size of your saute pan.
- Cut the chicken 4-5 oz pieces- Place saran wrap over and pound with a mallet–not too hard –on the thin side
- Mix flour well with all the dry seasonings
- Coat bottom of saute pan with a little olive oil (save some for second batch if need be) heat the oil till it gets – do not burn
- Dredge chicken in flour–shake excess off and place in saute pan
- Brown until golden on both sides–easy on your flame
- Strain the excess fat off–pour in wine and chicken stock – enough stock to cover the chicken
- Add–canned tomatoes and juice , artichokes (quartered), mushrooms, shallots, green onions, olives, and capers and some chopped fresh parsley
- Squeeze 1 lemon into saute pan – roll the butter in the leftover flour and add to saute pan-bring to a hot simmer – do not boil away your sauce
- Swish pan around till sauce is thickened. (add more flour rolled butter if needed)
- Dish is ready–Just plate and serve –garnish with remaining lemon sauce).
- Serve over rice pilaf, pasta, or my favorite for this dish. Garlic flavored cous- cous.
- Gotta Run – Pop-Tarts are ready !!