Chicken & Bell Peppers with Caper Sauce
A great dish served with fresh streamed broccoli. Make the chicken ahead of time, if needed!
2 chicken breasts; boneless, skinless
Salt and pepper, to taste
2 tablespoons olive oil, divided
½ cup chopped yellow onions
3 garlic cloves, minced
1 6 to 8-ounce jar of capers, drained well – with 1 tablespoon of liquid reserved
3 tablespoons white wine, or apple juice
2 teaspoons butter (optional – omit to make dairy free)
2 bell peppers – of different colors, diagonally sliced (red, green, yellow or orange)
Wash and pat dry the chicken breasts. Pound with a mallet to make thin – about ¼” to ½” thick. Season well with the salt and pepper.
In a large skillet, heat 1 tablespoon of the olive oil. Cook the chicken breasts until the breasts are nicely browned on each side and cooked through – about 4-5 minutes on each side. Place on a platter, and cover with tinfoil. Set aside.
In the same skillet, over medium-high, heat the remaining olive oil. Add the onions and garlic. Cook until the onions are slightly softened – about 1 minute. Next add in the capers, the 1 tablespoon of reserved liquid, and the wine, or apple juice. Increase heat and bring to a boil. Reduce heat, to a simmer, add the butter (optional) and cook for another minute – stirring butter to blend. Turn off the heat.
Slice the chicken into strips, and place on a platter. Pour the caper sauce over the sliced chicken. Garnish with pepper strips. Serve immediately.