One of my favorite dishes to make is chicken breast and green beans in a white wine caper sauce. Green beans are one of the only cooked veggies my honey will eat.
Ingredients:
4 Chicken Breasts
6 cups cleaned and snapped Green Beans
3/4 cup and 2 tsp set aside Corn Starch
2 tsp Ground Pepper (I like White Pepper)
1 tsp dried Thyme
1 tsp dried Rosemary
1/2 tsp Salt
1 Tbsp Olive Oil
1/4 medium Onion, diced
2 Tbsp Lemon Juice
3 Garlic Cloves, diced
3 Tbsp Butter
1/4 cup Capers, drained
1/4 cup Cold Water
2 1/2-3 cups White Wine NOTE: if it is not good enough to drink it is not good enough to cook with
Method:
Preheat oven to 350 degrees Fahrenheit. In a large ziplock bag, add the chicken breasts and the herbs. Then add the corn starch to the bag, zip it closed and shake away, coating the chicken in the herbs and corn starch. In a large skillet heat the olive oil. Shake off the extra corn starch and place each chicken piece in the heated skillet. Evenly brown each side of the breast and place in the oven on a cookie sheet covered with foil (for easy clean up) until internal temperature of the chicken reaches 165 degrees Fahrenheit. Meanwhile, in the same skillet the chicken was browned in over medium heat, add the white wine, garlic and lemon juice. Use the liquid to deglaze the bottom of the pan. Add the green beans, onions and garlic and cover. Cook till beans are just about done and remove the beans from the pan. Add the capers and butter to the pan. Mix the 2 tsp corn starch and the cold water, once mixed add it to the pan. Bring the sauce to a boil. Once the sauce has thickened enough to your liking, remove from the heat. Assemble the plate as follows: Chicken and beans and ladle the caper white wine sauce over all of it.
