I followed the basics. Tweeks - 1. pounded and marinated chicken breast in a little lemon, oregano, garlic and pepper. 2.browned chicken in some olive oil spray (spray the chicken, not the pan)over med-high until just barely done (it should be soft to the touch). 3.removed chicken (keep warm) and added 1 c low-salt broth (a little white wine if you can spare some), asparagus (green beans are an economical substitute), peppers, green onion - all cut into 1 1/2" pieces, and of course more garlic, 4. cooked covered on med-high for 3-4 minutes (watch it and add broth as needed you want this to be kind of soupy. 5. Now here's the secret ingredients - stir in 2 tsp (or more to taste) anchovy paste and 2 tablespoons of capers. It gives incredible depth to the dish and the desirable umami flavor through out. 6. Added chopped tomato with juices (I used one medium tomato per chicken breast - you want this real juicy) 7. Return chicken to pan and let everything heat thru. 7. added white balsamic and salt to taste. I find it doesn't need much if any salt. 8. Serve in bowl with crusty bread to sop up the juices.
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I followed the basics. Tweeks - 1. pounded and marinated chicken breast in a little lemon,...