Lemon Caper Chicken with Quinoa

This is my new favorite! I could eat this every day! I just can't take a recipe the way it is, I always end up changing it. This recipe is actually an adaption from the book 5:30 Challenge (which I HIGHLY recommend!). It was originally called Turkey with Lemon and Capers, but the first time I made it, we didn't have turkey, so I used chicken, and we didn't have capers, so I pitted some olives and chopped them up. It was really good!

1/4 cup flour

1 lb chicken breast cut into 1 inch pieces

1 1/2 cup chicken broth

1/2 cup cooking wine (I used burgundy)

Juice of one lemon

2 tbsp capers 

 

On a plate, place flour and pepper, and dredge the chicken.

In a large skillet over high heat, saute turkey pieces for 2-3 minutes, or until golden brown, turning once. Remove chicken. Add broth, wine and lemon juice to the pan and bring to a boil, scraping up any browned bits clinging to the pan. When the sauce has reduced to about half, return turkey to pan and add capers. Cook for 2-3 minutes, or until turkey is cooked through and sauce reduces to a syrupy consistency.

We ate it with quinoa, but cous cous or rice would be good too, to soak up the juices.

**Aunt Karen told me that they make this dish, but with fish (I think she said tilapia, we made it with pollock) and on angel hair pasta and that is really yummy too! **