This simple ingredient chicken is light and flavorful and very easy to make. I actually like it best a day or two after it is prepared. The capers, wine and garlic have some time to settle together and it becomes extra flavorful.
4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 cup chicken stock
1/2 cup white wine
6 ounces cremini, button or wild mushrooms, sliced
2 tablespoons capers
1 tablespoon unsalted margarine
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest
3 tablespoons fresh parsley
Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Lightly brown the chicken on each side, about 3 minutes per side. Remove from the skillet and set aside.
Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 6 minutes. Add the sliced mushrooms and cook for 4 minutes, then lower the heat. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the capers, margarine, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute. Sprinkle with parsley and serve over rice or couscous.