Author Notes
I was so amazed by the flavor of this dish, that I thought I had dreamed it was that good. So, a week later, I made it again. No, I wasn't dreaming. This is by far the best chicken dish I've made and tasted all year. This was adapted from Ally over at Ally's Kitchen website, whom I owe a great thanks of gratitude to opening my eyes to salsa and lemon and capers with chicken. Just don't forget the crusty bread for sopping up all those amazing juices! —anotherfoodieblogger
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Ingredients
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1 1/4
pounds boneless, skinless chicken breasts, halved
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Ground pepper and sea salt or Mrs. Dash, to taste
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2
tablespoons all-purpose flour
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2
tablespoons vegetable or canola oil
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1/4 cup
white wine
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3/4 cup
homemade or low-sodium chicken broth/stock
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3/4 cup
homemade or store-bought fresh Pico de Gallo mild salsa
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1/4 teaspoon
dried red chile flakes
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3
cloves garlic, peeled and slightly smashed
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1 tablespoon
capers
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1/2
large lemon, thinly sliced
Directions
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Preheat oven to 375 degrees. Add the chicken breasts to a large bowl and sprinkle with the pepper, salt or Mrs. Dash, and flour. Toss to coat.
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In a large skillet over medium high heat, add the oil and brown the chicken on each side. Transfer the chicken to an oven-proof lidded casserole dish.
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Deglaze the skillet with the wine then pour over the chicken. Add the chicken broth, pico de gallo, chile flakes, garlic, and top with the lemon slices and capers.
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Cover with foil then top with the lid. Bake for 50 minutes, then remove to the stove top and let sit for about 15 minutes without taking off the lid. When ready, remove lid and serve with thick, hot crusty bread for sopping up the juices.
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