Pounded chicken breast with quinoa, sauteed vegetables, and broccoli raab served with a white wine butter caper sauce.
I used tons of last of the season veggies in this dish. Don't be put off this recipe is easy to do.
Recipe for two:
Quinoa, when making this stuff, try sauteing a little bit or red onion with some olive oil and butter. When the onion is soft add the quinoa and stir, then add some chicken stock and a teaspoon of tomato paste, and cook as per the instructions...
2 small chicken breasts, pounded and seasoned
1 bunch broccoli raab, large stems removed
1 small sweet red pepper, thinly sliced in rings
1/2 c red onion, chopped
1/2 c eggplant, chopped
1 c white wine
1/2 c chicken stock
1 1/2 T butter
2 T capers, rinsed
Salt and pepper
1/2 c flour
First lay the chicken breasts between two pieces of plastic wrap on a flat counter and pound them to about half the thickness and season with S&P. Warm the oven up and get your plates warm. Then get the quinoa going.
When the quinoa is almost done, heat up a large heavy saute pan with some olive oil. Flour the chicken then add the breasts to the HOT oil, presentation side down, shaking the pan as you go. Cook until brown over medium high heat. While the that's cooking, get another pan going with a little olive oil and butter, when the oil is HOT add the all the veggies except the raab and cook over medium high heat, season with S&P.
Turn the chicken when brown on the first side, then cook a bit longer and then transfer to a dish and place it in the oven to finish.
Scrape and wipe out the pan you cooked the chicken in and place back on the heat, when it's hot add the wine and reduce by two thirds, then add the stock and do the same. While that's happening add the raab to the veggies to wilt. Back to the sauce, add the capers and turn off the heat and add the butter shaking the pan as you go, don't stir it...
Place the veggies and quinoa on to hot plates then place the chicken on top and sauce.
Bon Appetit! Chef Hobbes
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