Chicken Capiello

4.00 avg. rating (80% score) - 1 vote

Chicken Capiello

A most unusual blend of flavors, and the chunks of plump, tender chicken combined with sweet, crisp, sliced onion create a delightful contrast in texture. An added bonus to this piquant dish is that it’s ready in a matter of minutes! Bee and Thistle Inn, Old Lyme, Connecticut

Yield: Serves 4.


  • 4 chicken breasts (8 ounces each), boned and skinned
  • Butter to coat bottom of a large sauté pan (about 2 tablespoons)
  • 1 large Spanish onion, sliced
  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons Dijon mustard
  • 1/2 cup dry white cooking wine
  • 1/4 cup grated Parmesan cheese


Cut chicken breasts into chunks. Sauté in butter until flesh of chicken has turned white. Add onions and toss while cooking. Add garlic and cook approximately 2 minutes more (until the aroma is apparent). Add mustard and white wine and blend together. Turn heat down and gently simmer for 5 minutes. Toss in Parmesan cheese and serve over rice pilaf.
  • I doubled it, added chopped mushrooms, and put it over wild rice. Very good, sort of comfort-foody.


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