Home cooking: Chicken Annabel

November 01, 2011

In our home, the kitchen is the center of life. It's where we are nourished, inspired and comforted. To me, cooking is about more than feeding my family. It's about building memories and strengthening bonds.

I developed this recipe two years ago on a rainy day with my daughter, Annie, who was 7 years old. We looked in the kitchen and it was like, "Oh, let's put this in, and this, and this ..." and the rest is history. It has become a staple in our home, by both family and friends.

— Lauren Rowe of Hagerstown

Chicken Annabel

3 large boneless, skinless, chicken breasts

Salt and pepper

2 tablespoons olive oil

4 to 6 fluid ounces of white wine

2 garlic gloves, minced

15-ounce can diced tomatoes in juice

2 tablespoons chopped capers

Pat chicken dry, and remove any fat. Season with salt and pepper.

Heat oil in large frying pan over medium-high heat. Brown chicken, about 5 minutes on each side. Remove chicken and drain.

Add wine to pan, and scrape up any drippings. Let simmer for 1 minute. Add garlic and simmer another minute.

Add tomatoes and capers. Bring to a simmer and reduce heat to medium. Cook for 5 minutes.

Return chicken to pan, cover and cook about 10 minutes. Turn over and cook about 5 minutes, or until juices run clear.

Serve chicken over brown rice or with red potatoes. Top chicken with sauce remaining in pan.

— Courtesy of Lauren Rowe of Hagerstown. This recipe is from "Special Family Recipes," a cookbook with more than 400 recipes from Special Olympic athletes and their families and friends. Proceeds benefit Washington County Special Olympics. Copies can be purchased for $10 by contacting Jo Anne at 301-739-4113 or Carolyn at 240-217-2330.

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