Chicken with Tomato-Mushroom Sauce and Fried Potatoes

2 Chicken Breast

1/2 cup Flour

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/4 teaspoon Cayenne Pepper

1 small Red Onion, chopped

1/4 pound Crimini Mushrooms, sliced

1/2 cup White Wine

1 large Tomato, chopped

3 tablespoons Capers

3 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

2 tablespoons Olive Olive

1 tablespoon Butter

Fried Potatoes

3 Russet Potatoes

2 tablespoons Olive Oil

Salt, Pepper to taste

To make Fried Potatoes:  Peel and thinly slice potatoes, a Mandolin works great.  Preheat the skillet to medium heat and add oil.  Layer the potatoes in the skillet, cover with a lid and fry for ten minutes.  Flip once and cook for another ten, or until golden brown and tender.

Preheat  a skillet to medium-high heat, and add the olive oil. Cut the chicken breast in half length wise. You will have four thin pieces.  Season with salt and pepper on both sides.

In a bowl, mix together flour, garlic, onion powder, cayenne, salt, and pepper.  Lightly dunk the chicken in the flour mixture on both sides.  Fry the chicken breast for about 3 minutes on each side.  Move it onto a plate.

In the same skillet melt the butter, add chopped onion and mushrooms, then cook for about 4 minutes.  Add the wine, tomato, garlic, capers, and season with chili flakes, salt, and pepper.  Let the sauce thicken up for about 3-4 minutes and add the chicken back in.  Cook for another 5 minutes, letting the chicken to reheat back up.  Serve with fried potatoes.

Serves 3-4

*Elegant and Delicious....Perfect for a Date Night