The Recipes

Chicken MilaLAZY

I needed to take out some tension today.  My victim of choice?  A poor, defenseless chicken breast.

Chicken MilaLAZY


- One boneless, skinless chicken breast
- 2 T. flour
- 1 c. green beans, trimmed
- 1/4 fennel bulb, sliced
- 1 clove garlic, minced
- 1/2 roasted red pepper, diced
- 1 T. capers
- 2 T. marscapone cheese
- splash heavy cream
- fresh basil, chopped
- fresh thyme, leaves picked and roughly chopped
- olive oil
- salt
- pepper

Preheat oven to 150 degrees.

Keep the chicken in a plastic bag, or place between two sheets of plastic wrap.  Using the flat side of a meat tenderizer, pound the chicken until it is approximately 1/4-in. thick.  Season both sides with salt and pepper, and dust with flour.

Bring a medium pot of water to a boil and salt the water liberally.  Meanwhile, in a medium skillet, heat 1-2 T. of olive oil.  Cook the chicken for 3-4 minutes per side, achieving a brown crust.  Transfer the chicken to a piece of aluminum foil or sheet tray and place in the oven to keep warm.

In the same pan, add a bit more olive oil as needed and add the fennel.  Season with salt and sautee for about 6 minutes; until it is tender.  Add the garlic and cook for an additional minute.  Add the red peppers, capers, marscapone cheese and cream and stir to combine.  Season with salt and pepper and cook until it is warmed through.

Add the green beans to the boiling water, and cook for 2-3 minutes.  Transfer them to an ice bath to stop the cooking process and put them on the plate.  Place the chicken over the green beans.

Add the fresh basil and thyme to the sauce, and pour it it over the dish.