With daughter Katie as the sous chef a dinner of chicken was decided. The plan was to simply saute the chicken and deglaze the pan making a rich and wonderful sauce. Both of us enjoy the lemon/caper combination so it was decided to make use this in the sauce. Bucatini was her call. I had planned to make angel hair with the tomato sauce I used with my scallops dish. Bucatini is a much heavier pasta, essentially long spaghetti straws that would handle a more robust sauce. I used the same basic sauce but added more garlic and oregano, and shallot. I also allows the sauce to reduce more, deepening the flavors. The result was a much more intense flavor without the thickness of added tomato paste, giving a lighter feeling to the sauce.
2 chicken breasts pound to even thickness.
2 tbsp grape seed oil. (higher smoke point, better for saute than olive oil)
1 Medium shallot mince.
Juice of 1/2 lemon.
2 tsp capers.
1/2 tsp dried oregano.
2 tbsp fresh basil divided chiffonade and minced.
5 Roma tomatoes seeded and chopped.
1 tbsp extra virgin olive oil.
1 tbsp balsamic vinegar.
Low sodium chicken stock/broth for deglazing.
White wine
1 small pat cold butter.
Heat grape seed oil in stainless steel pan until hot.
Pat chicken breasts dry, place in hot pan.
Saute on med high until golden brown about 4 minutes. Turn.
Season with salt and pepper.
Saute additional 3-4 minutes. The chicken should be very nearly done when removed from the pan. It will finish cooking while resting and you are making the sauce.
Add shallots to the pan, saute 1 minute.
Add 1/2 cup chicken broth to deglaze, being sure to scrape the brown bits from the pan.
Add 1/2 of the lemon juice, the tbsp white wine, and the capers. Saute and allow to reduce. Add butter to thicken. Taste and add lemon if needed, or add broth or wine if needed to balance flavor.
Plate the chicken and drizzle sauce.
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