Chicken with Bacon and Capers

Chicken with Bacon and Capers

Chicken with Bacon and Capers is a recipe we created to showcase our Sheffield’s Seasoning Salt, which we crafted to be a seasoning for just about any dish. The bacon, capers and onions create a sauce with a very savory flavor which complements the chicken. Add a side of wild rice or potato side dish, along with a seasonable green vegetable, and you have a delicious dinner for you and your family.

Serves 4

Ingredients:
2 Boneless Skinless Chicken Breasts
3 Slices Bacon, cut into 1″ pieces
½ Medium Yellow Onion, sliced into ¼” slices, then quartered.
2 Teaspoons Sheffield’s Seasoning Salt, divided
2 Tablespoons Butter (or Olive Oil if you prefer)
1 Cup Low Sodium Chicken Broth
2 Tablespoons Capers
2 Tablespoons Flour
Sea Salt

Directions:
Cut chicken breasts in half, then horizontally so you have 4 cutlet pieces, for a total of 8 pieces. Pound them flatter to between ¼” and ½” thickness. Sprinkle approximately ⅛ of a teaspoon of the Seasoning Salt on each side of the chicken pieces. Set aside until needed.

Place the bacon in a large non-stick skillet over medium high heat. Cook 1 minute, then add the onions. Cook another minute. Push the bacon and onions to the sides of the pan. Add the butter (or oil) to the pan. Let melt then transfer the chicken pieces to the pan. Cook 3 to 4 minutes until golden brown. Turn over and cook another 3 to 4 minutes until golden brown.

Add the broth and bring to a simmer. Add the 2 tablespoons of the capers. Move the chicken pieces to the side, leaving a small place in the middle. Sprinkle the flour slowly into the broth, while stirring continuously so it doesn’t clump. After the sauce has thickened, evenly distribute the chicken, bacon and onions back around the pan. Simmer another minute while the sauce thickens. Adjust the salt to taste.

Serve with a rice or potato side dish along with a seasonable green vegetable. Enjoy!