Thursday, October 6, 2011

Sun-Dried Tomato Capered Chicken

Tonight I tried a new recipe from one of my go-to cookbooks, The Junior League of Seattle's Celebrate the Rain.  I hope you enjoy it as much as we did!!  I've changed the recipe below a little to reflect my alterations...

6 boneless, skinless chicken breasts
2 cups sliced baby bella mushrooms
3 tablespoons all-purpose flour

For the Marinade:
1 1/2 cups chicken stock
1/2 cup sherry
1/4 cup oil-packed sun-dried tomatoes (reserve the oil from the jar)
3 tablespoons Dijon mustard
2 tablespoons chopped fresh basil
2 tablespoons capers
1 tablespoon caper liquid

For the marinade:  Whisk all ingredients together and pour into a large marinading dish or zip-lock bag.  Add the chicken breasts, turn to evenly coat, cover, and marinate in the refrigerator for up to an hour.

Heat half the sun-dried tomato oil in a large sautee pan or skillet with relatively high sides.  Heat to medium-high and pour the chicken and the marinade into the pan.  Add the mushrooms and simmer until the juices run clear when the chicken is pierced at the thickest point with a knife (20-25 minutes).  Remove the chicken to a platter and tent with foil (or place in warmed oven) to keep warm.  Keep cooking the liquids over medium heat.

To the sauce, add butter and flour, cooking until butter melts and sauce thickens, 2-3 minutes.  Arrange the chicken on plates and pour the sauce over top.

Accompanying Couscous:
1 box Near East couscous (Toasted Pine Nut variety)
1 1/4 cup chicken stock
1/4 diced red onion
1/4 cup sun-dried tomatoes, diced (should be the rest of the jar you already opened)
1/4 fresh chopped basil
1/2 cup goat cheese, crumbled

Start this when your chicken is about half-way done!  Heat the other half of the oil from the sun-dried tomatoes over medium heat.  Add onion and sautee until translucent.  Add chicken stock and seasoning packet contents from the couscous package.  Heat to boiling.  Pour in couscous, cover, and remove from heat.  When the couscous has absorbed all the liquid (about 10 minutes) add sun-dried tomatoes, basil, and goat cheese.  Stir until incorporated and cheese has melted.  Serve alongside chicken and a Caesar salad!

Happy Cooking!

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