Chicken with Mint
Another winner winner chicken dinner from Patricia Well! I served it asparagus and bread.
- 4 skinless chicken breast, pounded 1/4 inch thick
- 1/4 c mint, minced
- 3 TBSP olive oil
- 1 c dry white wine
- 2 TBSP capers, drained
Place chicken, mint and 2 TBSP olive oil in a shallow dish and toss to combine. Let marinate for 30 plus minutes.
In a large skillet heat 1 TBSP olive oil over med high heat. Add chicken, season with salt and cook 2 – 3 minutes, turn and cook 3 more minutes. Remove and cover with foil.
Add wine to skillet and capers and boil uncovered 2 – 3 minutes until reduced.
Drizzle sauce over chicken and serve.
Serves 4. 5 WW PP.