Steamed Chicken Breast
with onion-caper sauce, carrots, and potatoes
with onion-caper sauce, carrots, and potatoes
Clean and trim the chicken breast. Steam it gently over a boiling pot, using a steaming screen and lid to capture the vapor. Maintain low heat to prevent the water from boiling too vigorously.
In a saucepan, combine the chicken broth, chopped onion, and capers. Simmer until reduced by half.
Boil the peeled carrots and potatoes until tender. Toss them with olive oil, sea salt, black pepper, and chopped parsley.
Blend the cooked onion-caper broth into a smooth sauce and season as needed.
Serve the steamed chicken breast over a pool of onion-caper sauce and garnish with the seasoned carrots and potatoes.
Calories: ~390 kcal | Protein: ~34g | Fat: ~18g | Carbs: ~22g | Fiber: ~3g | Sodium: ~620mg
Vignaioli del Morellino di Scansano Roggiano 2020 — Bright cherry notes, herbal undertones, soft tannins; an excellent match for the delicate flavors of steamed chicken and vegetables.
