I hope everyone’s had a happy and healthy July 4 holiday. I myself skipped out on a family camping trip to stay home and study organic chemistry. No, really, I’m not kidding.
So it’s been a weekend of long, brisk walks, pumping iron (have to balance out all those butt-in-chair study hours), a little laundry and some cooking. My weekend menu has been a bit of an international melting pot, which is appropriate given our country’s history.
Let’s see, I’ve had French toast (with strawberries and blueberries, which inspired the photo above), Lebanese rice-and-lentil pilaf with blackened onions, a riff on a Turkish ground lamb dish, scrambled eggs (which could be American, I suppose, but are more likely the result of a ruined French omelette) and a chicken recipe that is reminiscent of my fantastic chicken picatta (Italian) recipe.
I had intended to make a different recipe, but at the last minute realized that I did not have one of the key ingredients: canned artichokes. Or, rather, I had one can left, but it looked suspiciously bulgy. And a bout of botulism was not on my weekend agenda! (I know, I know, I’m sure some people would rather have botulism than do organic chemistry homework, but fortunately I am not one of those people).
So I made do, and came up with a dish that was full of lemony, oniony, capery goodness, and the leftovers heated up very nicely for tonight’s dinner.
4 boneless skinless chicken breast halves
1 medium onion (red or yellow),peeled, halved and sliced thinly
1 lemon, ends removed and sliced thinly
2 tablespoons capers
1/2 cup chicken broth
Salt and pepper to taste
- Get out a skillet or shallow saucepan with lid that is large enough to hold the chicken breasts without crowding.
- Put about a tablespoon each butter and olive oil* in the pan. Over medium-high heat, brown the chicken breasts on one side, then turn and brown on the other side. Remove breasts from pan to a plate; cover with foil to keep warm.
- Reduce heat to medium, add sliced onion to pan. Cook until onion has softened and is beginning to turn golden.
- Add chicken broth to pan and bring to a simmer. Scatter the lemon slices in the pan and place the chicken breasts on top. Scatter the capers over the chicken.
- Cover the pan and cook for 15 minutes or until the chicken breasts are cooked through. Add salt and pepper to taste.