*Classic Man in the Kitchen is broadcast each Sunday morning at 11:00AM on KVCR-TV Ch 24 (southern California), and you can see more of Jeff’s videos here.
Many thanks to Jeff for sharing his Lemon Caper Chicken recipe & video with us.
3 boneless chicken breast halves, or 1 pound chicken tenders
salt and pepper
juice and zest of 1/2 lime or small lemon
3 green onions
3 tablespoons minced green chile pepper, such as poblano or Anaheim
1/3 cup dry white wine
1 1/2 tablespoons brown sugar, packed
Preparation:
In a large Man Pans Fry pan, melt butter over medium-low heat. Add diced apricots and cook, stirring, for 5 minutes. Pour apricots into a bowl and set aside. Put chicken breast halves between sheets of plastic wrap. Gently pound to flatten and to thin slightly. If using chicken tenders, it isn’t necessary to flatten. Heat olive oil in the Man Pans Fry pan over medium heat; add chicken pieces. Sauté for 4 minutes; turn and sauté for another 3 to 4 minutes, or until chicken is cooked through. Remove to a plate and set aside. Slice the green onions, separating the green and the white. Set about 2 tablespoons of the green aside to use for garnish. Put the remaining sliced green onion in the Man Pans Fry pan, along with the green chile pepper. Stir over medium heat for about 1 minute. Add lime juice and zest, white wine, and brown sugar. Stir to combine and let simmer for about 5 minutes, or until reduced by about 1/2. Stir in apricots and add chicken back to the Man Pans Fry pan. Turn chicken to coat with the apricot mixture; cover and simmer for 1 minute, or until hot.
