Table of Contents: CHICKEN


4 boneless, skinless chicken breasts


Freshly ground black pepper

1 T. extra virgin olive oil

6 T. butter or margarine, divided

2 large cloves garlic, mashed

4 T. drained, small capers; divided

2 T. flour

1 lb. farfalle pasta (“bow-tie” pasta)







Partially slice the thick part of the chicken breast to “butterfly” the breasts; then salt & pepper both sides of the breasts.  In a large skillet, heat 1 T. of the olive oil to hot; then add the chicken breasts & reduce the heat to medium-hot.  Brown both sides of the chicken; then

turn heat to low & cover the skillet.  Allow the chicken to cook slowly until done. Remove the chicken from the skillet to a warm side-plate.  Bring skillet heat to medium & add 4 T. of the butter to the skillet.  Add the mashed garlic & 2 T. of the capers.  Slowly stir in the

flour, keeping the sauce smooth, as it thickens. Add the chicken breasts to this sauce & coat both sides with sauce; then lower the heat, to just keep warm.  Fill a large pot with water & salt the water liberally.  Bring the water to a full boil; then slowly add the farfalle pasta.

Cook the pasta only as long as the package directs.  Do not overcook!  When pasta is cooked, drain; then toss with the remaining 2 T. butter & 2 T. capers.  Taste for salt & pepper; add if needed.  Serve the hot chicken breasts over the hot farfalle pasta.  Serves 4.

I love to use capers.  They are the berries from the caper bush that grows in many areas around the Mediterranean Sea.  The berries are bottled & pickled to preserve them for cooking.  Even though a bottle of capers is a little expensive, you still want to use them sparingly.

Capers are pungent & provide a large amount of flavor.  When buying capers, the smallest berries are the most desirable.

Joe and I were in the small country of Montenegro that was formerly in the southern part of the country of Yugoslavia near the city of Kotor.  We had a lovely room overlooking the Bay of Kotor that empties into the Adriatic Sea not far from where the Adriatic meets the

Mediterranean Sea.  About half way across the Bay of Kotor was a tiny island with an ancient church on it that still housed relics and history of the area.  There were scheduled boat tours going there, but we opted to take a smaller private boat with a lone boat operator.  He

was very nice and spoke amazingly good English.  Just for idle chitchat, I asked where he had learned his English, and he told me that he had spent most of his life in the merchant marines traveling around the world.  He asked where our home was and was hugely excited to

learn that it was in Alabama, USA.  He said that he had been in the Port of Mobile on many occasions while his ship was being off-loaded at the docks.  He had even been to a Mardi Gras parade there.  What a very small world we live in!  The tiny church on the deserted

island in Montenegro had brought three admirers of Mobile, Alabama together for a wonderful afternoon!


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