We spend everyday at the pool swimming laps for an hour from eleven o’clock until the sun totally covers the lap side of our huge clubhouse resort-like pool. Without a waterproof watch, this is how we can tell that it is already noon. And we go home famished all the time. This means lunch is always hurried and consists of whatever I can find in the refrigerator. Today, I was craving for pasta but since Rey and I are both very hungry, I needed something really quick. OK, there’s chicken breast. I saw olives, capers and mushrooms in the refrigerator. I was thinking either chicken Marsala or chicken piccata. With the ingredients I gathered, I think I am about to come up with a cross between the Marsala and the piccata, except that I should use the opened bottle of sauterne in the refrigerator instead of opening a new bottle of Marsala or white wine. So why not? Chicken Sauterne. I am sure someone somewhere has a version of Chicken Sauterne. Here’s mine.
You will need:
- 1 chicken breast split into 2. Slice each half breast making 3 slits but not cut through. Marinate with the juice of 1 lemon, 1 tsp salt and sprinkle with fresh ground pepper
- 3 cloves garlic, slice
- 1/2 c mushrooms, slice
- 2 T capers
- 1/2 c green olives, slice
- 1 T fresh oregano or 1 t dried
- 3 T extra-virgin olive oil
- 1/2 c sauterne
- salt and pepper to taste
- 1/2 lb thin whole wheat spaghetti
Boil water and cook the pasta as directed.
Cook the chicken:
- Heat the olive oil in a pan.
- Add the chicken, reserve the lemon marinade
- Brown both sides of the chicken. Remove from the pan.
- Add the garlic and saute until clear. Add the mushrooms, olives and capers.
- Return the chicken to the pan.
- Pour the sauterne and the lemon marinade. Cover and cook for 10-15 minutes until the chicken is fully cooked.
Arrange the chicken on top of the pasta. Sprinkle with grated parmesan cheese.
We didn’t have to wait very long to eat, this was done in half an hour.
Mangiamo! (Though the only Italian about this dish is the pasta.)