2 boneless, skinless chicken breasts
salt and pepper for seasoning chicken
2 Tbs olive oil for sauteing chicken
1 small onion, halved and thinly sliced
6-8 ounces sliced mushrooms
3 tsp finely minced fresh rosemary
1 small clove garlic, finely minced
1 small anchovy fillet, finely minced (optional)
3/4 cup chicken stock
1 large diced ripe tomato (see hints below)
1 heaping Tbs well drained capers
1 Tbs lemon juice
Get started by browning up the salt and pepper seasoned chicken breasts in a little olive oil on the stove top.
The chicken doesn't need to be cooked all the way through at this point, just nicely browned on both sides. Then take it out of the pan and put it on a clean plate to rest.
Add a little more olive oil to the pan and add one small sliced onion and a 6-8 ounces sliced mushrooms and cook those to soften.
At that point, add 2-3 tsp finely minced fresh rosemary and one small minced clove of garlic, add one small finely minced anchovy fillet if you're using it, and cook those along for a minute.
Then add about 3/4 cup chicken stock and add the chicken breasts back to the pan and bring it up to a simmer.
Adjust the heat so it stays at a gentle simmer and add one large diced ripe tomato and cook that along to finish up the chicken.
And then, at that point, add one generous Tbs of well drained capers and about 1 Tbs fresh squeezed lemon juice. Season to taste and it is time to eat.
Plan ahead and serve it with rice or pasta on the side.
Use drained canned diced tomato instead of fresh chopped tomato.
For a decadent finishing touch, add 1-2 Tbs of butter to the sauce as it is reducing.