Chicken With Cauliflower and Parsley

Ingredients:
3 chicken breasts, cut in half to make them thinner
1 head cauliflower, cut into large florets
1/4 c. fresh parsley leaves, chopped
2 T. sherry vinegar
1 T. capers, rinsed
2 T. olive oil

Directions:
Preheat oven to 450. Heat oil in a large oven proof skillet over high heat.
Season chicken with salt and pepper. Cook chicken until browned on both sides.
Place cauliflower around chicken, turning to coat in pan juices; season with salt and pepper. Transfer skillet to oven and roast until chicken is cooked though and cauliflower is tender, about 20 minutes. Remove pan from oven and stir in parsley, vinegar, and capers.

Makes 4 servings. Total time 35 minutes.

Verdict:
This was alright. I didn't have any sherry vinegar so I looked up online to see what I could substitute. It said to use cooking wine, so I did. It had a winey flavor that I wasn't super keen on. I think a mixture of the cooking wine and capers is what did this in for me. Blake liked this and took it to work with him the next day. I just liked the brussles sprouts that I made to go with it. I will have to post that recipe because I thought I wouldn't like brussles sprouts...they kinda have a bad rap....but I do like them. I have made them twice this week already.