I was home alone the other night - actually, I remember it was a Sunday night. Limor was out and I was just lounging on the couch. I stepped over to the kitchen and peeked into the refrigerator.
Inside I found some chicken breasts and a large helping of cremini mushrooms. Right away I thought this would be a good match for a vinegary and earthy sauce that could use the help of some well rinsed capers and a dab of butter.
I pulled out my day-to-day ingredients. I reached for my vinegars and came out holding onto a bottle of Sherry Vinegar and a bottle of White Wine vinegar which I picked up at Monterey Market in Berkeley.
I pounded out my chicken breasts and dusted them with a touch of flour. Into a hot pan they went until golden brown on both sides. I wasn't too concerned with the breasts being cooked, just that they were golden and delicious. Later, they went back into the sauce to finish cooking.
Once the chicken was out of the pan,
I wiped out the excess oil with some paper towel, added some EVOO and quickly sautéed the mushrooms which I had previously quartered.
That went by quickly and I then added in my two vinegars. Looking back now, I probably added about a tablespoon of each vinegar, along with about 3 T. of white wine and a cup of really rich mushroom stock I had on hand from a few nights back.
The sauce cooked down a bit, I then added the capers, which I always like to rinse very well. Taste and season to liking and the sauce was pretty much ready to go. I added a tab of butter for a bit of richness and then the breasts went back in.
The flour the the chicken was dusted in helped thicken the sauce a bit and after about 10 minutes in the simmering sauce, full of rich and tasty mushrooms, I sat down and ate.