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Chef Showcase: Chicken with Wine and Capers

Chef Joby Dick is making a poultry dish!
Today's Recipe: Chicken with Wine and Capers
For each portion you will need:
One 5-6 oz chicken breast
2 T capers
c chopped tomato
1 scallion chopped
c wine for deglazing
c heavy cream
Salt and pepper
Oil for frying

Saut the chicken breast in 1 T oil over high heat 3-4 min each side. While still on heat, add the capers and tomatoes and saut an additional  min or 2. Add the wine to deglaze your pan, and then add the cream and reduce the sauce slightly. Season with salt and pepper and serve over your favorite pasta. Garnish heavily with parmesan cheese.

About the Bistro:
The Bistro at The Village Green is a restaurant serving American & Pennsylvania Dutch favorites with our own twist. The Bistro offers a stunning view of the Central Pennsylvania mountains and features pieces from the Southern Allegheny Museum of Art which changes with the season. 
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