Sauteed Chicken Breasts with Roasted Potatoes and Steamed Broccoli – Serves 2
2 boneless skinless chicken breasts
1 head of broccoli crowns, stems removed
3 Yukon gold potatoes
2 tablespoons of flour
1 tablespoon of corn meal
1 tablespoon of panko bread crumbs
2 tablespoons of salt
1 tablespoon of pepper
1 teaspoon of garlic powder
1 teaspoon of thyme
3 tablespoons of olive oil
4 cloves of fresh garlic
1 lemon, juiced
1 small jar of artichokes
2 tablespoons of capers
2 tablespoons of white wine
5 tablespoons of butter
Preheat oven to 400 degrees
Peel the skin from the potatoes and slice into small pieces. Combine the potatoes, 2 tablespoons of olive oil, thyme, garlic powder, 1 teaspoon of salt, and 1 teaspoon of pepper. Place on a non stick cookie sheet and bake for 30 minutes until brown on the outside.
Fill a small pot of water and begin to boil over high heat.
Add the flour, corn meal, bread crumbs, 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. Add the chicken and coat all the sides with the flour mixture.
Add the broccoli to a steam basket and place in the small pot. Cover and turn the heat down to medium to cook the broccoli.
Using a sauté pan, heat over medium high heat and add 1 tablespoon of olive oil and 2 tablespoons of butter. When the pan is hot, add the chicken. Cook for about 4-5 minutes then flip.
Remove the chicken from the pan. Add the wine and scrape the bottom of the pan. Reduce the heat to medium low then add the garlic, artichokes, capes and remaining butter. With a whisk, mix the ingredients together. Add the chicken back to the pan, cover and cook over medium low heat while the broccoli and potatoes and finishing cooking.
Add some salt, pepper and lemon juice to broccoli and mix.
Plate your dish by adding the potatoes, broccoli, chicken and then topping the chicken with the butter, artichoke and caper mixture.