Ingredients

The following ingredients have 4 Servings
  • 2 skinless, boneless chicken breasts
  • 1-2 teaspoons chili powder - Paprika or Cayenne is good (or be like me and use a spicy habanero powder)
  • Salt and pepper to taste
  • 3-4 rocoto peppers – or other medium sized chili peppers (sliced into rings (Sweet Italian peppers are great! Or any sweet pepper))
  • 1/2 cup flour
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • Juice from 1-2 lemons (depends on how lemony you want it!)
  • ½ cup dry white wine
  • 2 tablespoons capers with some of the brine
  • Chopped green onion for serving

Instruction

  • Pound the chicken breasts slightly flat with a tenderizer.
  • Add flour to a wide bowl and add half the chili power along with salt and pepper to your taste. Coat the chicken breasts in the seasoned flour.
  • Heat a large skillet to medium-high heat. Add 2 tablespoons butter and melt. Swirl it around the pan.
  • Add the chicken to the pan along with your chili pepper slices. Cook for 4-5 minutes, then flip everything and cook another 4-5 minutes, or until the chicken is cooked through. Remove the chicken and peppers and set aside.
  • Add remaining butter, olive oil, lemon juice, white wine and capers. Swirl and scrape up the flavorful bits from the bottom of the pan. Add a bit more chili powder and salt and pepper to your taste.
  • Return to heat and bring to a boil. Taste for seasonings and adjust as desired. Add chicken, reduce heat and simmer about 5 minutes.
  • Serve with green onions and extra chili powder sprinkled over the top. Add extra lemon slices to make it look pretty!