Tuesday, July 3, 2007

Mustard Chicken

My BF came up with a nummy little way to do Lemon-Caper Chicken quite a few years ago, but it's never been quite right for me. Last night, I got it figured.

1 lb chicken breast, cut into 1 inch strips
2 tbsp mustard
1/4 diced shallot
2 cloves minced or crushed garlic
1 tsp salt
1 oz capers
1/4 cup lemon juice
dash of ground white pepper

Mix together everything but the chicken until it makes a nice little sauce, then throw in the chicken and coat evenly. Heat up a skillet (preferably cast iron) until nearly smoking. A dash of oil may be required (use canola!!!). Lay the pieces down one by one in a single layer and saute until pieces are nearly cooked through. You may want to turn your heat down a bit once the chicken has begun to cook. Flip and brown on other side.

I served this with pesto cappelini, which may not be the wisest flavor combo. A little bit of plain pasta sauted with butter and garlic would do it, and grate on a little parm.

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