Cook The Book: Chicken Breasts With Mint, Capers, And White Wine – a delicious recipe with skinless, fresh mint, extra-virgin olive oil, salt, white wine, capers. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut each chicken breast in half. Cover with plastic wrap and, with a meat mallet or a heavy-duty skillet, flatten the meat to about 1/4-inch thickness. In a shallow bowl, combine the chicken, mint, and 1 tablespoon of the olive oil. Cover and marinate for at least 15 minutes.
2
In a large skillet over moderate heat, heat the remaining tablespoon of oil until hot but not smoking. Add the chicken and cook for about 2 minutes. Season with salt and turn, cooking the other side for about 2 minutes more. Season the second side and transfer to a warm serving platter. Cover with foil to keep warm. Slowly add the wine to the skillet, scraping up any bits of chicken that cling to the pan. Add the capers and boil uncovered, for 2 to 3 minutes or until the sauce is reduced and syrupy. Drizzle the sauce over the chicken.
233
kcal
Calories
12
g
Fat
31
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 skinless, boneless chicken breast fillets (each about 4 ounces), 1/4 cup fresh mint leaves, 2 tablespoons extra-virgin olive oil, Fine sea salt, and more.
Yes, Cook The Book: Chicken Breasts With Mint, Capers, And White Wine falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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