Chicken! Tonight we're having chicken and you're going to love it! I promise. Because why wouldn't you? Why wouldn't you like a crispy hunk-a-meat drizzled with a white wine/caper sauce? Who wouldn't?!
Oh right, vegetarians.
This was pretty freakin' delicious when we made it the other day to accompany our indecisive asparagus decisions (1 & 2). That sauce. OH THAT SAUCE. It's three ingredients, friend. Three! You'll want to drink it, and not just because it has white wine in it.
But I'm sure that'll be a big reason why, too.
Herb & Panko Crusted Chicken Breast with Capers
Makes 1 (because we're single and we want to eat yummies also):
1 large bone-in, skin-on Chicken breast
1/8 cup Panko breadcrumbs
1 teaspoon dried Italian Seasoning (or combined basil, parsley, oregano, and garlic powder)
1/8 cup White wine
1 teaspoon Capers
Preheat your oven to 375. Wash and dry your chicken well. Crack the egg and beat it in a bowl, then add the panko and Italian seasoning to a separate shallow dish. Toss to combined.
Dish the chicken in the egg, then toss it in the breadcrumb mixture. Press to help the panko stick, then plop it onto a greased baking sheet and cook this sucker for 30 minutes.
When chicken is cooked through, transfer it to your dish and start the sauce. Add the white wine and capers to a skillet and simmer it for 3-4 minutes or until reduced by about half. Spoon the sauce onto the chicken breast, then dig in right away because you can't handle how good this smells anymore.