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Cook the Book: Chicken Breasts with Mint, Capers, and White Wine

The week's earlier Cook the Book recipes have been soups or sides, which is to be expected, considering the book is called Vegetable Harvest. But how about something a little bit heftier for a main dish? This recipe for chicken breasts gives a nod to the garden in that it uses mint. If you're lucky enough to have planned and grown a potager, like the book's author, Patricia Wells, then you've probably got plenty of fresh mint on hand. For the rest of us, this common aromatic herb is easy enough to find.

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