easy/peasy essentials: skillet chicken & veggies

How To Make easy/peasy essentials: skillet chicken & veggies

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  PREP/PREPARE
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  I do not have all the photos for this recipe, and there are two very sensible reasons for this: 1. Taking photos of the process was a last-minute decision. 2. I had already polished off half a bottle of chardonnay, before I heard the doorbell ring. That is my story, and I intend to stick with it.
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  Gather your Ingredients (mise en place).
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  Cut the two chicken breasts in half, lengthwise.
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  Sprinkle both sides with salt and pepper.
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  Add the butter and olive oil to a skillet over medium heat.
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  Cook the breasts until they release easily from the pan, about 4 – 5 minutes.
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  Add the capers along with the caper juice.
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  Turn the breasts over, and allow to cook for an addition 3 – 4 minutes.
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  Add the wine, and push a wooden spoon over the bottom of the skillet, to pick up and fonds that may have developed… We love those fonds; they are like little flavor bombs.
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  Add the veggies (I am using cauliflower), turn the heat down to medium-low, and cover the pan, to steam, and soften the veggies.
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  Chef’s Note: The amount of time required to soften the veggies will depend on what veggies you choose. In my case, the cauliflower took about 5 minutes.
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  Remove the lid, add the lemon juice, and stir to combine with the sauce.
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  PLATE/PRESENT
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  Slice up the chicken, and serve with the veggies, and do not forget to spoon a bit of that yummy caper sauce over the top. Then add some Pecorino Romano over the veggies, and chicken. Enjoy.
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  Keep the faith, and keep cooking.
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