Now this is what I call a quick and easy chicken dish. Really very little time spent in either preparation or cooking time.

I based this dish off of one of my favorite ways to cook chicken breasts – Chicken Piccata (recipe on site). But unlike my piccata recipe, there is no flour, butter, or chicken stock in this recipe. (I am trying to cut down on our butter and high carbohydrate consumption, so this is my stab at eating healthier. Without sacrificing flavor. Not an easy task, I assure you!)

But when each of us bit into the chicken last evening, we didn’t feel like we were missing a thing. Great flavor, great texture, and just the right amount of zing from the lemon juice and capers. And even a tiny bit of sauce to spread on the chicken pieces.

And sure, I could have made a meal of the sauce alone. But sauces are not what I should be eating, even if they are one of my favorite food groups.

Unhappily, my list of food groups is very different than the 5 healthy traditional food groups listed below:

Vegetables

Fruit

Grain (cereal) foods, mostly wholegrain and/or high cereal fiber varieties

Lean meats, poultry, fish, eggs, tofu, nuts, seeds, dried beans, and legumes

Milk, yoghurt, and mostly reduced fat cheese

My food groups:

Vegetables and some fruits

All dairy products, the higher fat content the better

Lean meats, poultry, fish, eggs, tofu, nuts, seeds, whole grains, dried beans, and legumes

Every conceivable kind of sauce

Bread

Chocolate

Gin

(And yes, I have 7 in my food groups list.) But there is not one of those categories on my list that I would ever be able to give up without feeling that I was being severely picked upon. But alas, with age some eating habits simply have to change. And hopefully I will continue to realize as I did with this recipe, that it is sometimes much better for us if I gracefully substitute a healthy ingredient for one that is possibly not as good for us.

But never fear. I will still be posting recipes that might cause some health-food conscience foodies to break out in hives. Because I am still alive and great food is still one of the reasons I get out of bed in the morning. I just plan to practice moderation. And continue to create and adapt recipes to better help all of us remain healthy. Stay tuned. In the meantime, give this simple recipe a try. It really is delicious. And easy.

5-6 small boneless, skinless chicken thighs (organic if possible)

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

1/3 c. dry white wine

1 garlic clove, finely minced

juice of 1 lemon

1 T. drained capers

1 T. chopped Italian parsley

Cut off any fat or sinew on chicken thighs. Dry off the pieces with a paper towel and sprinkle lightly with salt and pepper.

Heat the olive oil in a medium-sized frying pan. Add the chicken pieces and cook for about 3-4 minutes on each side or until light brown and done. Do not overcook. Remove to a plate. Tent with aluminum foil to help retain heat.

Deglaze the pan with wine and add the minced garlic. Cook for about a minute and add lemon juice and capers. Cook until the sauce is about 1/3 reduced.

Place the cooked chicken back in the pan and turn pieces until both sides are covered with sauce. Remove from heat; garnish with parsley. Serve immediately.