One skillet meal recipe to make this quick and easy chicken, vegetables with white wine caper sauce that can be made in less than a half an hour. It's simple, delicious with a quick clean up!
⅛cupall purpose flourfor dredging chicken. Not all of it will be used. Gluten free option: corn, tapioca or potato starch. Use less quantity than all purpose flour.
2smallzucchini
2smallyellow squash
½cupfrozen cornfor added carb
mini colored peppersfor garnish
parsleyfor garnish
Instructions
Marinate
In a bowl, place boneless, skinless thighs, salt, pepper, capers and fresh lemon or lime juice. Allow to marinate for an hour, preferably overnight.
Preheat LARGE chicken-fryer or saucepan to hold all the ingredients. A smaller skillet will require you to saute the chicken and vegetables individually.
Add olive oil and butter into the skillet.
2-3 Tbsp olive oil, 1 Tbsp butter
Saute chopped garlic.
2 cloves fresh chopped garlic
Place flour in a shallow dish.
⅛ cup all purpose flour
Dredge each chicken piece into the flour and place into skillet. DO NOT DISCARD MARINADE.
2-3 boneless, skinless chicken thighs
Saute for 3-4 minutes until browned and turn over.
Add mushrooms to skillet.
Add squash to skillet.
Add capers and caper juice marinade
Add white wine. Stir
½ cup white wine
Cover and simmer for 4 minutes, until vegetables are tender. Stir occasionally.
Add the frozen corn for the last minute. DO NOT OVERCOOK.
½ cup frozen corn
Assemble
Taste sauce. Add additional salt and lemon juice to taste.
Sauce should thicken with chicken pieces added.
Place vegetables on plate with chicken. Add sauce.