Len's Recipe of the Month - October 2021

 

Here's another super easy recipe from my new addiction, the Sip and Feast website.   And it takes under 60 minutes.   

Folks, meet Chicken Medallions with tomatoes, capers, and roasted red peppers.

Get a skillet or a dutch oven hot with some EVO.

You'll want to do some prep first.

Chop up some fresh parsley.  Put aside.

Take a pint of cherry tomatoes.   Half 1/2 of them.  That sounds redundant but you know what I mean.  Keep the other half whole.  Put aside.

Mince three cloves of garlic.  Put aside.

Chop up the contents of an 8 ounce jar of roasted red peppers.  Put aside.

Use 1 to 1 1/2 pounds of chicken breast fillets.   Cut them in halves and quarters.  Then do the pounding thing with a mallet.   Then salt and pepper them liberally.  After a few minutes, pat them dry with a paper towel.

Saute the chicken in the EVO until brown on both sides.   You may have to do this in batches.   Put the chicken aside with tin foil on top to keep it warm.

Add a little more EVO to the pan or pot.   Add the garlic and saute for a minute or so.  Make sure you don't burn it.

Add the tomatoes and let them cook for about five minutes.

Add a small jar of capers.   Include the juice.  Or add a shot glass of white vinegar.

Add a 1/2 cup of water.

Add the roasted peppers.

Let that all come together for another five minutes.

Add back the chicken.   And let that all come together for another five minutes.

Top with the chopped parsley.

You're done.

And you won't be putting anything else aside because most of the food will be gone.

Dinner last night:  Dodger Dog at the game.