SERVES 4 (double for 8); Oven 250 (to keep warm)
1/2 Cup Flat-Leaf Parsley chopped
4 Tbsp. Olive Oil divided
2 Tbsp. Lemon Zested
1 1/2 Tbsp. Fresh Lemon Juice
4 Tbsp. Capers drained
4 (4-6 Oz) Chicken Breasts Bone in
1 tsp. Sea Salt or Kosher Salt
1 tsp. Ground Black Pepper
1 Tbsp. Garlic powder
1 Med. Lemon sliced for garnish
Combine parsley, 2 Tbsp olive oil, lemon zest and lemon juice and capers in a small bowl and whisk.
Combine salt, pepper and garlic powder in a small ramekin and mix.
Heat a large cast iron skillet to medium-high heat. Add remaining oil swirl to coat. Coat chicken with salt, pepper and garlic powder. Place chicken skin side down in skillet and cook for 5 minutes until brown. Turn heat to medium and continue to cook chicken for about 15 minutes. Turn and cook for another 5 minutes until juices run clear. Remove chicken from pan and place on parchment in oven to keep warm.
Place caper mixture in skillet drippings and cook for 30 seconds. Spoon caper sauce over chicken and garnish with lemon slices.
SIDE DISH: Serves 4 (double for 8)
1/14 Cup Water
1 1/2 Cup Asparagus diagonally cut
2 tsp. Lemon Zest
1 Tbsp. Butter
1/2 Cup Asiago Cheese grated
1 Tbsp. Flat Leaf Parsley chopped
1/2 tsp. Kosher Salt
1/2 tsp. Cracked Black Pepper
1 Cup Uncooked Whole wheat Couscous
Bring water to a boil with asparagus. Stir in Couscous and butter. Remove from heat and cover. Let stand 6 minutes fluff with a fork. Stir in grated cheese and parsley. (You may substitute jasmine rice for couscous cook rice to directions).
TIP: I make up many of these recipes as I go from good recipes I’ve already tried. Then later I want to try my new variation at home and I have to search the blog for it. Suggestion, I now copy and paste the recipes I like from the blog onto a word document. I print it and put it in my recipe box I keep at home. I have a 3 ring binder where I organize them by entre, sides, desserts etc. I also save the recipe in a folder to have to send friends when they need a good recipe and don’t have time to blog.