chicken in a lemon caper cream sauce and grilled chicken salad
well last night after the gym i raced home and had to come up with dinner on the fly.. i had taken out about 4 large chicken breasts so i came up with chicken in a lemon caper butter cream sauce (which is a simple play on a traditional sauce: grenbloise) plus i topped mine with swiss cheese..(yes that is called a recipe that is created by literally standing in front of your fridge with the door open saying ok I could use this and this and oh this would go nicely) no picture again it was nearly 8:00 when we ate and no one wanted to wait. shell decided mid way through she didn't want what we were having and wanted grilled chicken salad so i will post that recipe also..
chicken with a lemon-caper butter cream sauce
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup chicken broth
1 tblsp. of chilled butter
1/4 cup whipping cream
1 tblsp. capers, drained
juice from 1/2 a lemon
4 slices of swiss cheese
olive oil
pound chicken breasts slightly to about 1/2 inch thick, salt and pepper your pounded chicken.. two turns of olive oil around your pan and heat.. saute both sides of chicken until browned and cooked through, remove chicken to a plate and keep warm (i took shell's breast off and set it aside to grill with her salad) add chicken broth and lemon juice and deglaze your pan add capers and butter whisk until butter is melted and the sauce is smooth then add cream and whisk again.. add chicken back and spoon sauce of top of each breast.. add swiss cheese cover and cook over low for 5-10 minutes until cheese is melted. i served with sauteed squash very yummy..
grilled chicken salad
1 boneless, skinless chicken breast slightly pounded
1 head of romaine lettuce, chopped
2 garlic cloves, minced
salt and pepper
olive oil
a few turns around the pan with olive oil- i used a grill pan.. saute chicken with garlic about 3-5 minutes add chopped lettuce, salt and peper.. keep the lettuce moving with a spoon so it won't burn.. after about 5 minutes it should be done, it will have a nutty smell.. no need for dressing the garlic and olive oil do the trick but sometimes we add a little balsamic vinegar at the last minute..
chicken with a lemon-caper butter cream sauce
prep time: 10 minutes
cooking time: 30 minutes
servings: 4
ingredients:servings: 4
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup chicken broth
1 tblsp. of chilled butter
1/4 cup whipping cream
1 tblsp. capers, drained
juice from 1/2 a lemon
4 slices of swiss cheese
olive oil
pound chicken breasts slightly to about 1/2 inch thick, salt and pepper your pounded chicken.. two turns of olive oil around your pan and heat.. saute both sides of chicken until browned and cooked through, remove chicken to a plate and keep warm (i took shell's breast off and set it aside to grill with her salad) add chicken broth and lemon juice and deglaze your pan add capers and butter whisk until butter is melted and the sauce is smooth then add cream and whisk again.. add chicken back and spoon sauce of top of each breast.. add swiss cheese cover and cook over low for 5-10 minutes until cheese is melted. i served with sauteed squash very yummy..
grilled chicken salad
prep time: 10 minutes
cooking time: 10 minutes
servings: 2
ingredients:servings: 2
1 boneless, skinless chicken breast slightly pounded
1 head of romaine lettuce, chopped
2 garlic cloves, minced
salt and pepper
olive oil
a few turns around the pan with olive oil- i used a grill pan.. saute chicken with garlic about 3-5 minutes add chopped lettuce, salt and peper.. keep the lettuce moving with a spoon so it won't burn.. after about 5 minutes it should be done, it will have a nutty smell.. no need for dressing the garlic and olive oil do the trick but sometimes we add a little balsamic vinegar at the last minute..
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