Bae Rating: 3.5-4/5. This rating is flexible depending on what mood you set. If you pair this with a great appetizer plate (coming soon), great wine and great atmosphere, it's a solid 4. If you plan a regular shmegular degular night, it's a 3.5 because it's good, but you were jokes and didn't level up.
Vibes: This meal is for your purest grown man/grown woman flow. Think Lake by the Ocean Maxwell. Simple, elegant, classy. It's lit.
For the White Wine-Caper Sauce:
1 1/2 cups of dry white wine
1 1/2 cup of chicken stock
1/4 cup of capers
3 sprigs of fresh thyme
2 cloves of fresh garlic, finely minced
1/4 cup of shallots, finely minced
Italian parsley, chopped for garnish
Sea Salt and black pepper to taste
For the Chicken:
1 package of thin sliced boneless, skinless chicken breasts
1 tbs of sea salt, divided in half
1 tbs of garlic powder, divided divided in half
1 tbs of onion powder, divided in half
1 tbs of dried oregano, divided in half
1/4 cup of flour
1/4 cup of canola oil
1. Take half of the seasoning and mix it together, sprinkle it evenly on both sides of the chicken and set aside
2. Take the other half of the seasoning, and mix it with the flour
3. Dip the seasoned chicken breasts in the seasoned flour on both sides. Make sure they're evenly dusted, but not so much that the flour is caked on
4. Heat the canola oil in an oven-safe skillet (preferably one with a lid) at medium-high heat (about at 7/10)
5. Brown the chicken breasts in batches (aka don't crowd the pan and steam the chicken). Don't worry about cooking them through, you just want good color!
6. Take the chicken breasts out of the pan, and set aside
7. Add the shallots and garlic to the pan, and cook until they're fragrant. You may need to add a little more oil to the pan, but not too much!
8. Pour the white wine in the pan, and scrape up all the browned bits that formed from browning the chicken, shallots and garlic, then turn the heat down to medium (about a 5).
9. Add the chicken stock, thyme and capers to the pan, and stir to combine. Simmer for about 3 minutes.
10. Add the chicken back the pan, and cover. Put it in a 375 degree oven for 15-20 minutes.
11. When the chicken is done, remove the thyme sprigs and the chicken from the pan and taste the sauce. If it has reduced too much, add a little more wine and chicken stock, and simmer on medium-low for a few minutes.
12. When the sauce looks velvety smooth, add the chicken back in and garnish with chopped parsley. Serve immediately.
I served mine with Pecorino- Romano and Fried Shallot mashed potatoes (see the recipe here) and sautéed spinach.