Growing Tired of Grilling

It’s now mid-August and I hate to say that I’m tired of firing up the grill and throwing everything from chicken to fish to burgers to veggies  on it for dinner.  I admit that I couldn’t wait back in April to begin the grilling season, but I guess I’ve exhausted my  outdoor grilling repertoire of recipes…hard to imagine, huh?  After eating my last hot dog on Sunday, I decided that I just had my fill of picnic food and was longing to make something more substantial, in my kitchen, ( which I miss; a post for another time!). I desperately needed to  following an honest to goodness recipe with ingredients other than those needed for pasta salad, hamburgers and baked beans!  So here is what I prepared and boy was my family thankful!! Hope you try it; it’s super easy!


4             boneless, skinless chicken breasts

1/2 C     flour

1/2 t      salt

1/2 t      pepper

2 T         butter

1 T         olive oil

1 C         chicken broth OR white wine

2 T         lemon juice

2 T         capers, drained

1/2 C     chopped parsley


Pound chicken breasts between two sheets of plastic wrap to 1/4 inch .  Salt and pepper the breasts then dredge in the flour.  Heat one tablespoon of butter and the olive all the olive oil in a heavy skillet over medium heat.  Add chicken and cook three minutes on each side till golden brown.  Add 3/4 cup broth or wine, lemon juice, and capers to pan and cook for two minutes.  Remove chicken, keep warm.  Stir remaining broth in pan and reduce to 1/2 cup (about five minutes).  Stir in remaining butter and parsley.  Serve sauce over chicken.

I served my chicken with sauteed veggies and garlic couscous.  Light and luscious!

Published in: on August+00:00bFri, 14 Aug 2009 17:33:30 +0000000000Fri, 14 Aug 2009 17:33:30 +0000pmFri, 14 Aug 2009 17:33:30 +000009 9, 2008 at 2:20 p08  Comments (2)  
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