By: Fine Cooking Magazine feat. Chicken ('til Sept. 30, 2010)
What you need
1 1/2lb thin boneless skinless chicken cutlets (I used a little over a 1lb)
Salt and pepper
EVOO
3 Tbsp capers, rinsed, chopped
2 medium garlic cloves thinly sliced (I used a tspn of minced garlic)
3/4c homemade or lower salt chicken broth
2 Tbsp fresh lemon juice; more if needed1/4c chopped fresh parsley
1Tbsp butter
What to do
Season the chicken with salt and pepper while heating oil in pan over medium heat. Add chicken to pan in a single layer until lightly browned on both sides, cooked through for about 1-3mins per side. Shingle the chicken on a platter and tent with foil.
Reduce heat to medium and add capers, garlic, and 1 tbsp oil to the pan. Cook, stirring garlic for about a minute. Add chicken broth, lemon juice, raise heat to high and cook until mixture reduces to half. Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste. Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve.
Ok, so the above are the directions from the magazine. But it didn't really make sense to me. I took the chicken out of the pan after they browned on both sides. I sauted the garlic, capers in oil. Then I added broth, lemon, and then eventually the chicken and let the mixture cook off some. Then I realized that maybe the chicken shouldn't be in the mix, and I took it out (by this time the chicken was cooked), and then added butter and parsley to the mix and spooned over the cooked chicken.
While the chicken was cooking, I microwaved one potato for 3mins while the putting oil, butter, garlic, and onions in a pan. When the potato was done, I cut in cubes and added to the pan and let cook til golden brown on all sides.
Results
Potatoes were yummy. Chicken was pretty good but I think a bit too lemony because I think I used too much lemon juice (I didn't really measure because I squeezed directly from lemon). I would definitely make this again because it was tasty and easy to make.
What part of the directions didn't you understand?
ReplyDeleteCook chicken. Yours looks kind of odd, I am guessing you lost the color when you boiled it in the sauce? The foil is put over the chicken to keep it warm and from drying out as you make the sauce.
Sauteing the garlic and capers is what brings the flavors out. Looks like you skipped sauteing and just threw it all in a pan to cook. Probably just didn't really develop all the flavor you could have.
Still, doesn't matter because you enjoyed it. It just never fails to make me laugh that you have such a hard time following directions.
When I was browning the chicken it created a lot of liquid (this was presauce) so I am assuming that is why it didn't really brown.
ReplyDeleteI did saute the garlic and capers etc. and then added the chicken.
PS - You do see that the recipe is in fact in front of me while making the meal. Instead of Lisa Tries To Cook... I think I should call myself Rebel Chef or She Who Does Not Follow Directions Well. ;)
ReplyDeleteNo, liquid coming out is normal. Your pan wasn't hot enough then.
ReplyDeleteSauteing is stirring constantly in oil. You added the broth and lemon juice at the same time as everything else. That isn't sauteing, that is simmering, very different.
Maybe the pan wasn't hot enough.
ReplyDeleteNo. I sauted the oil, garlic and capers first. I need to fix that above. Then I added the broth, lemon juice, and eventually the chicken. Then I took the chicken out after I cooked it through.
I messed up but not horribly.