“The aim of an argument, or of discussion, should not be victory but progress.”
A Tart & Tangy Mouth Watering Chicken Dish!
Arguments within families stem from many different sources; curfews, homework, finances, who left the toilet seat in which position, who left the single drop of milk in the milk bag, drinking directly from the juice container, you know the sort of arguments I’m talking about.
At Be Still & Eat HQ we too have those sorts of arguments, but we have a different sort as well and it’s one that I wouldn’t dare truly complain about. We often disagree over who will choose, shop for and prepare the evening meal.
Sort of hard to complain about an argument like that I know, but it happens with some regularity. I guess it must be like that anywhere there is more than one person passionate about not only eating but also cooking.
For the most part I do the groceries and cooking, but more often than not on the weekends I relent and let He-Who-Masters-The-Grill-Every-Day a shot at getting at the stove, and I must say that I am NEVER disappointed when I do!
This is a dish that John has been making for us for almost as long as we’ve been arguing over the organization of the large cutlery drawer and I thought it was high time to share it with you. It’s tart and tangy and brightly flavoured. It goes well with rice or pasta. I like to use a whole wheat to keep it healthy but trust me you will want something to soak up that glorious sauce.
I begin to salivate every single time I even consider this dish… and yes I am now! Those poached lemons are simply knee wobbly deliciousness. You will want to make this dish and once you do I think you’ll agree that it’s easily one argument well worth caving on! And don’t save it for weekends, although it’s elegant enough to serve at a dinner party, it’s so simple you’ll want to add it to your weeknight repertoire.
Enjoy & Namaste!
- Olive oil for the pan
- 2 boneless skinless chicken breasts, sliced into cutlets
- ½ cup white wine, to de-glaze
- 1 small onion, diced
- 1 clove garlic, finely diced
- 3 TBSP capers, rinsed and drained
- 1 whole lemon, thinly sliced with skin
- 2 cups chicken stock
- 3 or 4 handfuls of fresh spinach, chopped (optional)
- S&P to taste
- Heat oil in a heavy bottomed sauté pan.
- Cut chicken into cutlets (or hey cut them into chunks if that's your preference!)
- Cook chicken over a reasonably high heat to brown.
- Remove from pan and cover once nicely browned. They will finish cooking in the sauce at a slightly later stage in this process.
- Deglaze the pan with the white wine.
- Add onion to mostly reduced white wine and give them a good stir until beginning to become translucent.
- Add garlic continuing to stir pan so as not to allow garlic to brown.
- Add chicken stock and bring to a boil.
- Add lemon slices and capers.
- Cook until liquid is reduced by about half
- Return Chicken pieces to sauce and simmer for about 10-15 minutes until chicken is fully cooked and sauce is slightly thickened.
- Toss in chopped spinach at the last moment, only long enough to wilt it.
- Season with S&P as necessary.
- Serve over cooked egg noodles, rice or other pasta