Yay, I get to post my own recipe now! I guess technically I stole it from Bonefish Grill, but I don't remember them putting capers or chives in their dish... =) Let's see if I can remember what I did this time, and hopefully I can go back and figure out some specific measurements at some point.
Cut chicken breast into bite-sized pieces. Melt butter in skillet or pan along with chopped chives and parsley and cook chicken. Deglaze pan with milk or cream, add capers and artichoke hearts and reduce. Top with goat cheese medallions or crumbles.
I confess...I haven't tested the last bit yet, with the cheese. I'll have a verdict after lunch tomorrow. I can see where with the sauce it'd be too much creamy stuff, but I'm hoping if I use it sparingly it'll fly. When I added milk and cream, I also put in some flour because it looked like it was going to be really thin. It was probably quite unnecessary, because I just had to add like another cup of milk to make it liquidy again. I have a hunch that heating and reducing would have worked just fine. I'll make this again at some point and refine. Ooh exciting, I'm a real chef!
I plan to serve this tomorrow with broccoli and fruit salad (made with pineapple, red grapes, blueberries, and strawberries and maybe some wheat thins on the side. I'm meeting John for lunch with this, so I put some extra time into it. As in, I actually planned what I was going to make (colors and everything) before even going to the store. Amazing! I think I'll take the rest of that cucumber soup along as well, it needs to get eaten, and I want to spread the word about it. That recipe will be along very soon, promise.
Cut chicken breast into bite-sized pieces. Melt butter in skillet or pan along with chopped chives and parsley and cook chicken. Deglaze pan with milk or cream, add capers and artichoke hearts and reduce. Top with goat cheese medallions or crumbles.
I confess...I haven't tested the last bit yet, with the cheese. I'll have a verdict after lunch tomorrow. I can see where with the sauce it'd be too much creamy stuff, but I'm hoping if I use it sparingly it'll fly. When I added milk and cream, I also put in some flour because it looked like it was going to be really thin. It was probably quite unnecessary, because I just had to add like another cup of milk to make it liquidy again. I have a hunch that heating and reducing would have worked just fine. I'll make this again at some point and refine. Ooh exciting, I'm a real chef!
I plan to serve this tomorrow with broccoli and fruit salad (made with pineapple, red grapes, blueberries, and strawberries and maybe some wheat thins on the side. I'm meeting John for lunch with this, so I put some extra time into it. As in, I actually planned what I was going to make (colors and everything) before even going to the store. Amazing! I think I'll take the rest of that cucumber soup along as well, it needs to get eaten, and I want to spread the word about it. That recipe will be along very soon, promise.
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