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| Reggie in the nursery before |
Hang Pictures
Organize Closet
I am in love with the colors we picked and now we just need her to come home!
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| Reggie in the nursery before |
| Jon with his buddy "Jackee" |
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| Deena - I added Reggie and Jack today! |
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| Here she is!!! This is the only picture of her face that she would give us! |
Submitted By: Chef John
Photo By: Jana Swanson
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4 skinless, boneless chicken breast
halves
cayenne pepper, or to taste
salt and ground black pepper to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained
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1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water
3 tablespoons cold unsalted butter, cut in
1/4-inch slices
2 tablespoons fresh Italian parsley,
chopped
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| 1. | Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick. |
| 2. | Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess. |
| 3. | Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. |
| 4. | Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds. |
| 5. | Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes. |
| 6. | Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce. |
| 7. | Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top. |
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| BTW - Jack is a large dog and weighs around 90lbs! |
| I like how Jackson is doing the same pose as me! |