Pan-fried Chicken Breast with Capers & Dijon Mustard Sauce
Recently I heard from my parents in Japan that chicken breasts have been very popular in Japan as a healthy food - high protein and low fat. The news helped me decide what to cook for dinner. I bought individually wrapped, boneless, skinless chicken breasts that I wouldn't need to touch them much by my hands. I have marinated two chicken breasts with lemon juice, Sake, some kinds of dried herbs, and olive oil in a ziplock bag for about 4-5 hours, and pan-fried both sides. To make sauce, I added chicken broth, vermouth, dijon and chopped capers in the now-empty pan, and cooked them for about 3-4 minutes. My made-up chicken dish was easy and delicious! For sides, a bunch of sautéed garlic-y kale and a mountain of simple mashed potato, which made the dinner complete.
