Artichoke Chicken with Capers

Chicken breasts - pound until flattened

Skim milk - 1/2 cup

Seasoned flour

2 Tbls. olive oil

1/2 tsp minced garlic

1 or more Tbls capers

I can, quartered artichoke hearts, drained

1/2 cup vermouth

salt and pepper

Dredge breasts in skim milk and coat with flour. 

Heat 2 Tbls of olive oil in pan.  Add garlic and cook until tender.  Add chicken and saute in hot oil on one side until browned.   Turn chicken and saute for 2 minutes.

Add capers, artichoke hearts, 1/2 cup vermouth, salt and pepper to taste.

Cook ingredients and reduce vermouth by half.  Cover and cook until chicken is no longer pink in the middle.  

Favorite Salad dressing

2 small shallots

3 oz champagne vinegar (or white wine vinegar)

1 tsp Dijon mustard

8 ox extra virgin olive oil

salt and pepper

Blend (in a blender) shallots, vinegar, mustard.  Add oil, salt and pepper.  Blend again.

Lemon Basil Chicken with Basil Aioli

Chicken

1/2 cup chopped fresh basil

1/3 cup chopped green onions

2 Tbls lemon juice

2 Tbls white vinegar

1/2 tsp. pepper

Chicken breasts

Aioli

1/4 cup finely chopped fresh basil

2 Tbls mayo

1 Tbls lemon juice

1 1/2 tsp dijon mustard

3/4 tsp garlic - pressed through garlic press

1/2 tsp olive oil

Chicken  - Combine ingredients in a bowl.  Add chicken to coat.  Broil chicken in oven (about 6-8 min on each side).  

 

Aioli - prepare while chicken cooks.  Combine ingredients in a small bowl and whisk to stir. Serve on top of chicken.