Greek Lemon Chicken

Greek Lemon Chicken

Capers are one of those ingredients you come across occasionally but may have never cooked with or even tried.  But they’re an integral part of Mediterranean cuisine.  Their use dates way back to ancient Greece.  They come from a perennial plant that bears edible flower buds (which are technically the capers) and berries (caper berries, but more commonly just referred to as capers).  Both the flowers and berries are typically pickled in brine and added to a variety of dishes like meat, sauces, salads and pasta salads.  A quintessential Italian dish using capers is Chicken Piccata

Ingredients

  • 2 large (about 1 pound each) boneless, skinless chicken breasts, cut in half lengthwise to make thinner cutlets
  • Salt and pepper
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ⅓ cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • Juice of one large lemon
  • ¼ teaspoon salt
  • One lemon cut into slices
  • ¾ cup Kalamata olives, drained
  • ⅓ cup capers, rinsed and drained
  • 2 tablespoons fresh chopped parsley for garnish
Read the whole recipe on The Daring Gourmet