Sliced chicken breast on caponata
Yield: 2 Servings
Ingredients:
- 2 ts Olive oil preferably extra -virgin
- 2 sm Onions (3 ounces each) -halved thinly sliced -lengthwise
- 1 Clove garlic minced
- 1 1/4 c Diced pared eggplant
- 1 c Diced bell peppers -combination yellow and red
- 3/4 c Diced zucchini (with peel)
- 1/4 c Chicken broth
- 1 tb Plus 1 teaspoon balsamic or -red wine vinegar
- 2 md Plum tomatoes diced
- 1 tb Dried currants or raisins
- 1 tb Capers rinsed drained
- 1/4 ts Salt
- 1/4 ts Freshly ground pepper to -taste
- 1 ts Vegetable oil
- 1 Whole
Instructions:
boneless skinless -chicken breast split 1/4 c All-purpose flour 1 ts Fresh thyme leaves or large -pinch dried 1. Heat olive oil in large non-stick skillet over medium-high heat. Add onions and garlic; cook stirring occasionally until onions are softened about 3 minutes. Stir in eggplant bell peppers zucchini chicken broth and 1 Tablespoon vinegar. Cook stirring occasionally over medium heat until softened about 5 minutes. Stir in tomatoes currants capers and 1/4 teaspoon each salt and pepper; cook about 5 minutes longer. Set caponata aside. 2. Heat vegetable oil in medium nonstick skillet over medium heat. Sprinkle chicken lightly with salt then coat lightly with flour. Add to oil and cook turning once just until cooked through 4-5 minutes each side. 3. Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot. 4. Slice chicken diagonally into 3/4-inch thick strips. Spoon caponata onto serving plates and top with chicken strips. Serve hot.
