Ken and I made this up when we wanted chicken Picatta but didn’t have any lemons. The result was silence for a good ten minutes while we cleaned our plates. Caramelizing the garlic sweetens its flavor, and reducing the balsamic vinegar concentrates the tang into flavor-packed garlic and caper bits. The ratios of the ingredients are completely open to personal taste.
3 large garlic cloves, thinly sliced
2 Tbl capers
2 Tbl butter, separated
3-4 Tbl balsamic vinegar
1 boneless chicken breast
Sprinkle chicken with salt and pepper or your choice of seasoning, as long as it’s Penzeys. Grill or broil chicken until done. While chicken is cooking, melt some butter in a small saucepan over medium heat. Add the garlic and stir frequently. When the garlic begins to brown, add the balsamic vinegar one Tbl at a time, again, stirring frequently. Continue to add the vinegar and more butter if you’d like and stir until the garlic is soft, the vinegar is reduced and/or the chicken is finished cooking. Add the capers towards the end of the cooking time. Reduce the heat. Dice the cooked chicken and add to the garlic mixture. Stir. Serve over cooked and seasoned linguine or mashed potatoes.