Clean bone-in chicken breast, pat dry and drizzle a little olive oil. Rub salt and Pepper, oregano or rosemary and a clove of garlic which are finely chopped. Let rest for a few minutes.
Sear the chicken breast. Heat a cast iron or just regular pan until almost smoking. Add a little butter or olive oil or a mixture of both, carefully put the chicken, skin down and let it brown without moving for about 3 minutes or so. Brown all sides. Then bake in 425 degrees F for about 20 minutes.
While the chicken breast is baking to cook through meat, prepare the sauce.
Brown a tablespoon of butter, add a teaspoon of flour and let it brown. Slowly add 1/4 cup of chicken broth and 1/4 cup milk and stir constantly to avoid lumps. Let it boil until thick. Add about 2 tablespoons of capers. If you still have rosemary, put a little. Add pepper and salt to taste. Be careful in adding salt because most capers are salty already. If you don't like capers, you can do away without it, or you can use button mushroom instead. Drizzle the sauce over the baked chicken. Let the chicken rest for about 5 to 10 minutes before slicing.
Eat with baked or mashed potatoes and steamed vegetables. I had baked potatoes and spinach!
I was thinking we would have left over for Murage's lunch today but I was wrong.
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