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April 15, 2015 / Chris Blum

Chicken with Mint

  

Another winner winner chicken dinner from Patricia Well! I served it asparagus and bread.

Ingredients:

  • 4 skinless chicken breast, pounded 1/4 inch thick
  • 1/4 c mint, minced
  • 3 TBSP olive oil
  • Salt
  • 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.

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