Today I had some time to myself while waiting for the kids. I grabbed a cup of tea and sat in a perfectly quaint spot that just happened to allow for some great people watching. Three medical students were studying together, intently quizzing and challenging each other about keloids, sarcoidosis, scleroderma...I'm thinking the dermatology rotation? Two other ladies were wedding planning for the one lady's daughter. Another young girl was studying a bunch of flash cards. A young mom was enjoying a sweet with her sweet toddler.
Passerby in flip flops and shorts and others in business suits. A wide array of individuals going about their day - some looked to be in deep concentration, others were happily strolling, while a very few wore an angry scowl. I love to consider where these people are going, what they're doing, and what they're going to accomplish in their day. Are they happy? Stressed? Looking forward to a date? Praying? I sometimes choose a random stranger and envision their storyline in my mind. No matter what, I always make their story include a happy circumstance (especially for those few with the growly faces), because everyone needs a positive surprise in their day.
In the blink of an eye, my observation time was up. I had pleasantly passed 45 minutes contemplating (and imagining) someone else's world. I tidied up my table, packed up my gear, and was off to pick up my kids. Back to my own story. My own reality. Back to my own happy circumstance.
Here's the recipe:
Make this rich and delicious chicken for dinner tonight and you'll have created your own happy circumstance for the day. Seriously good.
Chicken with Lemon Butter Caper Sauce
(recipe adapted via Plain Chicken)
4 boneless, skinless chicken breasts
1/3 C flour
1/4 C finely grated parmesan cheese
salt and pepper
To start, in a shallow bowl combine your flour, parmesan, salt and pepper. Stir to incorporate. Next, slice your chicken breasts horizontally to butterfly them. Pound the chicken pieces (I used a rolling pin) to a 1/4" thickness. Dredge the chicken in the flour mixture, coat well.
In a large sauté pan over medium to medium-high heat, warm your oil. When ready, add your chicken. Brown well on each side, about 3-4 minutes per side. When done, remove chicken and place on a foil lined cookie sheet. Cover chicken with foil and place into a 200℉ oven to keep warm while making the sauce.
12 T cold butter, divided
3 T finely chopped sweet onion
3 cloves garlic, finely minced
1/3 - 1/2 C white wine (I used a Pinot Grigio)
3 T fresh lemon juice
salt and pepper
1/4 - 1/3 C capers, rinsed
In a sauce pan over medium heat, melt 1 tablespoon of butter. Add in your onion and cook until translucent and soft, stirring often. Add in your garlic, stir and cook for half a minute. Carefully add in your wine and lemon juice and bring the sauce to a boil. Cook until the liquid is reduced to about 2-3 tablespoons, stirring often.
Reduce the heat on the pan to simmer. Slowly whisk in the remaining butter, one tablespoon at a time. Season with salt and pepper. Finally, add in your capers and stir.
Remove the chicken from the oven. Place your chicken atop some cooked pasta, if desired. Or do what I did and use zucchini noodles!! Spoon sauce over chicken and enjoy!!