While grocery shopping this weekend I “impulse bought” a pound of  boneless, skinless, thin-sliced chicken breast cutlets, knowing for the two of us this would be enough for dinner for both of us and one lunch. (If they ended up good, my lunch, if not…)

I found this recipe on AllRecipes.Com but made just a few changes. At the same time I started cooking the onions I added some sliced green peppers, skipped the wine (didn’t have any) and added a teaspoon of capers. I also didn’t measure anything, just added some of this and some of that until it looked about right.

I was going to serve it over a bed or rice, but I forgot to impulse buy any. I had some egg noodles that worked well.

I have lunch today!!

Ingredients (All approximate)

• 3 tablespoons canola oil (I used vegetable oil)
• 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 onions, sliced
• 1/2 cup white wine (skipped this)
• 1/2 cup chicken stock
• 3/4 cup heavy cream
• 1 1/2 teaspoons all-purpose flour
• 1/4 green pepper, sliced thin
• 1 tsp, or so of capers

Directions

1. Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
2. Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.