I have a favorite salad at a local Italian restaurant that is loaded with goodies. You know- the yummy bits of salad that fall to the bottom of your bowl leaving the lettuce the top contender for the first bite.
Anywhoo- the salad is made of tri colored lettuce, pine nuts, sun dried tomatoes, capers, and feta [which I get on the side]. Just the right balance of salty from the capers and creamy from the bites of feta. It’s quite delicious. So much so that I opt for the “dressing free” version of the meal [note: I’m not a dressing fan so this isn’t an uncommon occurrence of any sort].
Being that grilling season is coming to a quick end, I decided to try and replicate this into a dinner recipe. Let’s just say that I did sneak into the kitchen after our plates were licked clean only to find Blake standing over the stove spooning the leftover sauce into his mouth. Bless his heart- he said he didn’t want to waste it.
Elizabeth’s Capri Chicken
- 4 organic chicken cutlets [you could also use chicken breast here; chicken cutlets are just thinner versions of chicken breast]
- 1 tablespoons olive oil
- 1/2 cup of sun dried tomatoes, left whole [please for the love of good cooking get these from a gourmet store. sun dried tomatoes packed in oil are dis.gusting]
- 1/2 cup crumbled feta
- 1 handful of capers [if they are packed in salt (as mine were) be sure to rinse them well]
- 1/2 cup white wine
- 1 tablespoon of butter
- salt, pepper to taste
Add olive oil to skillet pre-heat on medium heat. Combine sun dried tomatoes and capers set aside in a small bowl. Season chicken with salt, pepper and add to pan. Cook until browned on each side (about 3-4 minutes per side). Remove chicken from pan.
Add tomato and caper mixture to pan and then add the wine (you could also use chicken stock here). Whisk in butter. Let simmer for 3-5 minutes. Add chicken back to pan and coat with sauce. Cook until chicken is warmed through. Plate and then top with feta crumbles. Chef’s Note: You can go heavy on the feta (as pictured) or lighter as (I did) for a lower calorie option.
I served with roasted asparagus but you could also add-in brown rice, noodles, or a baked potato.