Quick Chicken Breasts with Herb Sauce

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            FOOD FUNNY
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Thanks to Mary Blankenship, Moe, and Joe for this one:

Moe: One of my pigs was sick so I gave him some sugar.

Joe: Sugar? What for?

Moe: Haven't you ever heard of sugar-cured ham?

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            TODAY'S RECIPE
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This technique can also be used with fish fillets and shrimp or
scallops, and the sauce can also be used to top rice, noodles, or
potatoes.

Quick Chicken Breasts with Herb Sauce

4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) chicken stock or water
1/4 cup (60 ml) chopped fresh herbs such as parsley,
cilantro, dill, chives, or savory
2 Tbs (30 ml) capers (optional)
2 Tbs (30 ml) butter (optional)

Season the chicken breasts with salt and pepper and coat lightly with
flour. Heat the olive oil in a skillet over moderate heat and saute
the chicken breasts until golden brown on both sides and firm to the
touch. Transfer the chicken to an oven-proof platter and keep warm in
a 200F (90C) oven. Add the wine and chicken stock to the skillet and
reduce it by half, being sure to scrape up all the brown bits in the
skillet as you stir. Stir in the fresh herbs and the optional capers
and butter, and adjust the seasoning with salt and pepper. Spoon the
sauce over the chicken and serve immediately. Serves 4 to 6.
Received on Thu Mar 24 05:41:20 2005