Chicken with Mustard Caper Sauce
If you’re looking for a great-tasting recipe the whole family will love, here’s one to try – Chicken with Mustard Caper Sauce.
My kids are great eaters and willing to try lots of new things, but I was a bit worried whether they’d embrace the capers. You know what? They loved them — every salty, vinegar-y, olive-y, bite. They asked for more.
Then they asked, where capers came from. Hmmm… I had to look this one up. (What did we do before Google?) Turns out, capers are pickled flower buds. They’re too delicate to be harvested by machine so they must be picked individually by hand. Tiny capers are picked, then dried in the sun and later brined or packed in salt. (To use capers in recipes it’s a good idea to rinse them first, to remove excess salt or brine.) You can learn more here.
Back to the dish. I love it because it’s a simple, flavorful dish. It’s easy to make, too. Any dish with that combination becomes a regular in my kitchen. It goes with almost any side – though I love it with asparagus and crusty bread. Like something I’d get in a restaurant… but here it’s sans the white tablecloth and crumb scraping service.
So, here it is – I hope you love it, too!
- 4 chicken breasts, tenderized
- 1 1/2 c. chicken stock
- 1 T. dijon mustard
- 1/4 c. capers
- 1/2 tsp. dried rosemary
- Pound chicken to tenderize. Season with salt and pepper.
- Add olive oil to skillet over medium/ high heat.
- Add chicken breasts to a hot pan and panfry both sides until heated through and juices run clear. (If the pan isn't hot enough when the chicken is added, the chicken will stick).
- Remove chicken from the pan and set aside. Cover with foil to keep warm.
- Over medium heat, add 1 c. stock to the skillet and deglaze (*scrape the caramelized bits from the bottom of the pan and which to incorporate into the sauce.) Whisk in remaining stock and mustard. Sprinkle in dried rosemary. Cook sauce over medium heat to reduce and thicken to desired consistency (about 10 minutes).
- Add capers, and serve over chicken. (Or return breasts to pan to keep warm until serving.)