Monday, January 12, 2009

Garlic Caper Chicken (not) Under a Brick

Our meal tonight was inspired by yet another new cookbook I got at work, this one titled Small Parties. While meal planning, my attention was caught by a 'Chicken Under a Brick' recipe. In the end, I didn't follow the 'under the brick' portion of the recipe, because I got home late and didn't feel like digging around in the yard for a brick. But I used the marinade and sauce from the recipe - which uses garlic, capers, and rosemary to coat the chicken before cooking, then you create a pan sauce with butter, flour and white wine. We paired the chicken with some mashed potatoes (out of a box), and garnished with Roma tomato, rosemary, and lemon slices.

Chicken Under a Brick with Garlic Caper Sauce
4 chicken breasts

1/4 cup olive oil
4 cloves garlic, minced
2 Tbspn chopped fresh rosemary
1 Tbspn dried Italian herbs
1 tspn salt
1/8 tspn red pepper flakes
2 Tbspn capers

2 Tbspn butter
2 Tbspn flour
1 cup white wine
1 cup chicken broth

1 lemon, thinly sliced
4 fresh rosemary sprigs
2 Roma tomatoes, chopped

2 bricks

Place chicken in a mixing bowl with marinade ingredients. Toss well to coat evenly. Wash the bricks, then wrap each in foil. Preheat oven to 375. Place the bricks in the oven for 15 minutes. Heat a large ovenproof skillet over medium-high heat. Place the 4 chicken breasts in the skillet, along with the remaining marinade. Carefully remove bricks from oven and weigh down the chicken with them. Lower heat to medium and cook chicken for 5-7 minutes. Place the skillet, with bricks still on top of chicken, in the preheated oven for 20 minutes. Remove bricks and place chicken on a serving platter. Return skillet to range over medium heat. Add butter and cook until melted. Whisk in the flour to combine with butter, then slowly whisk in the wine and broth. Cook for 1 to 2 minutes, until thickened slightly and bubbly. Pour over the chicken, and serve at once with lemon slices, rosemary sprigs, and chopped tomatoes.

*Alternately, cook chicken breasts in the skillet on medium heat, covered for 10 minutes on each side, rather than the whole bricks and oven business.

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