This is my version of a recipe from Bon Appetit Magazine. Onions, butter, sage and spicy toasted bread... I really wowed myself and my guests with this spicy recipe. It's hearty and sweet with a little cayenne pepper kick from the bread. Carmelized onions drizzled with vinegar add some tart flavors and the sage butter sets the whole thing off.
Chicken breasts sliced thin and simmered in a sauce made with lemon, capers and white wine. Jalapeno peppers give the chicken a subtle heat while the cayenne pepper flakes provide some little heat explosions. I've been making this recipe for many years and it's always a little different. It's the kind of recipe where you eyeball everything or use up an extra teaspoon of capers so they don't get wasted. Enjoy!