FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Cook The Book: Chicken Breasts With Mint, Capers, And White Wine


Add a comment


4 skinless, boneless chicken breast fillets (each about 4 ounces)

1/4 cup fresh mint leaves

2 tablespoons extra-virgin olive oil

Fine sea salt

1 cup dry white wine

2 tablespoons capers in vinegar, drained

You might also like

Grilled Citrus Chicken Breasts
Bon Appetit
Chicken Breast With Fresh Sage
Mojito-Marinated Chicken Breasts
Moroccan Spiced Grilled Chicken Breasts
Simply Recipes
Blackened Beer-Brined Chicken Breasts
The Kitchn
Maple-Glazed Chicken Breasts With Mustard Jus
Food & Wine
Buttermilk Brined Chicken Breasts
Fine Cooking
Baked Parmesan Chicken Caprese Recipe
Pamela Salzman
Chicken Breasts With Zucchini Pappardelle
The Bitten Word
Teriyaki Chicken Breasts
Simply Recipes