Ingredients:
For chicken
- 4 chicken breasts, about 1 1/2 lb (0.75 kg);
- 1 tablespoon safflower oil;
- 2 cloves garlic, peeled and thinly sliced;
- Sea salt.
For olive caper sauce
- 1/2 cup chopped mix olives;
- 1 1/4 tablespoons capers;
- 1 tablespoon minced garlic;
- 1 teaspoon safflower oil;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1/2 teaspoon dark soy sauce.
Thickening sauce
- 1/2 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For chicken
- Clean the chicken and pad dry;
- Add sea salt and garlic slices, at least 1 hour before cooking;
- Slice the chicken to smaller pieces;
- Preheat the oven to 400˚F (205˚C);
- Add 1 tablespoon safflower oil in a sauté pan;
- Pan sear the chicken on both sides;
- Place the whole pan in the oven for 5 minutes;
- Plate the chicken with vegetable of your choice;
- Pour olive caper sauce on the chicken;
- Serve warm.
For olive caper sauce
- Use the same sauté pan for the chicken;
- Add 1 teaspoon safflower oil;
- Sauté minced garlic;
- Add all the other ingredients;
- Add well-mixed thickening sauce;
- Add Liquid Aminos and dark soy;
- It is done when it comes back to a boil.