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Sliced chicken breast on caponata
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| Artist: |
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| Categories: |
Chicken, Poultry |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Olive oil, preferably extra | | | -virgin | | 2
| small | Onions (3 ounces each) | | | -halved, thinly sliced | | | -lengthwise | | 1
| | Clove garlic, minced | | 1 1/4
| cup | Diced pared eggplant | | 1
| cup | Diced bell peppers | | | -combination yellow and red | | 3/4
| cup | Diced zucchini (with peel) | | 1/4
| cup | Chicken broth | | 1
| tbsp | Plus 1 teaspoon balsamic or | | | -red wine vinegar | | 2
| med | Plum tomatoes, diced | | 1
| tbsp | Dried currants or raisins | | 1
| tbsp | Capers, rinsed, drained | | 1/4
| tsp | Salt | | 1/4
| tsp | Freshly ground pepper to | | | -taste | | 1
| tsp | Vegetable oil | | 1
| | Whole, boneless, skinless | | | -chicken breast, split | | 1/4
| cup | All-purpose flour | | 1
| tsp | Fresh thyme leaves or large | | | -pinch dried |
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Procedures:
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