Sunday, February 15, 2009

Chicken Breasts with Lemon-Caper Sauce

Backlog from Tuesday, 2/10:

The zing in this dish is from the sauce. This chicken itself is pretty basic - chicken breasts dipped in flour, then beaten egg, cooked on the stove in a little oil. Yawn. But, the sauce is quite tasty - a few lemon slices, lemon juice, garlic, white wine, and capers plus the drippings from the pan. I made the mistake of trying to halve the ingredients for the sauce, since I halved the chicken from the original Good Housekeeping recipe. Oops - with a 12" pan, the ingredients evaporated too quickly to form enough sauce. Next time I'll know.

Served with brown rice (prepared with onion and broth, of course) and green beans with pine nuts.

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