Lemon Caper Chicken

Hi! I feel like I start all my posts the same way, telling you how crappy I feel that I have waited so long to post. Well, here's another.

The issue with blogging is that in order to post consistently, i feel like you have to be "on," and witty, and maybe inspiring, sometimes all at once before even posting the recipe. I just don't feel like that's who I am as a blogger. Sometimes I just want to post the recipe and scurry off, but since I'm an avid blog reader, I feel the pressure of writing a "piece" before I get to posting what I made in my kitchen.

If it's fine with you, sometimes I may have nothing much to say, but want to share my recipe with you, so on those days, I'll simply post up the recipe with a simple hello.

Here's a one skillet meal for those of us who cook, and also do the dishes.

Lemon Caper Chicken

4 thin chicken breasts (from 2 large breasts)

1 large shallot, sliced thinly

3-4 mushrooms, sliced thinly

2 tablespoons capers

1 cup chicken, or veggie, stock

2 garlic cloves, minced

1 teaspoon red chili flakes

2 tablespoons of chopped fresh herbs (rosemary, thyme, marjoram, oregano, etc.)

2 tablespoons fresh lemon juice

3 tablespoons butter

1/4 cup heavy cream

olive oil

salt 

pepper 

8-10 cherry tomatoes, halved

feta cheese

Preheat oven to 375. Don't forget to take out any pots and pans living in there! It happens. 

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and place in skillet. Get a nice brown on both sides of the chicken. No need to fully cook them because they will finish off in the oven. Remove from skillet to a plate.

In the skillet, add shallots, mushrooms, and capers. Saute for a minute. Add chicken stock, garlic, red chili flakes, fresh herbs, and lemon juice to the vegetables. Scrape off the brown bits (this is good stuff), and let this come to a simmer. Simmer for about 10 minutes, until the liquid has reduced. 

Turn off heat and whisk in butter until fully incorporated, and then add in the heavy cream. Place the chicken breasts back in the skillet, covering with sauce. Sprinkle in the tomatoes and place the skillet in the oven for an additional 10-12 minutes until chicken if fully cooked.

Remove from oven, and sprinkle on the feta! 

Enjoy!