Wednesday, January 4, 2017

Easy Sauteed Chicken, Celery, and Onion

This easy chicken skillet dish is my own creation, influenced by the Giada de Laurentiis Chicken Piccata I previously posted. It serves two. I created it to use some leftover celery and chicken broth.

Ingredients

- 3/4 lb of boneless, skinless chicken breast cut into 1-inch cubes
- 1/2 cup chicken broth
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 sweet onion, diced
- 4 stalks celery, rinsed, trimmed and pealed, with leaves reserved
- chop celery leaves
- 2 tbsp capers
- salt and pepper to taste

Directions

1. Put butter and olive oil in a large skillet and heat on medium high.

2. When oil is sizzling, add chicken and onions. If you like soft celery, add celery now. Otherwise, wait 'til next step. Cook for 3 minutes until chicken is browned.

3. Turn chicken. If you did not add celery in previous step, add now. Season with salt and pepper. Cook for 3 minutes.

4. Add broth, juice, and capers. Simmer for 5 minutes.

5. Dish skilled contents into bowls and garnish with celery leaves.


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