We've rejected most of the jarred Alfredo sauces we've tried but this one has passed the test and now this one makes the short list too.
We mixed it with steamed broccoli, 8 ounces of linguine and some rotisserie chicken for a very respectable and very quick dinner.
Wednesday, February 17, 2016
Thursday, February 4, 2016
Yields: 2 servings
1 large boneless skinless chicken breast
Salt & pepper
3 Tbsp. butter
1/2 cup chicken broth
Juice of 1 lemon
2 Tbsp. capers
Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken.
NOTES: This was quick, easy, and really tasty. The chicken was really moist. I made 4 chicken breasts (which ended up as 8 servings). I did not need to make as much sauce as I did, so if you use more chicken, you probably don't need to up the sauce ingredients proportionally.