Sunday, March 1, 2009

Lemon Caper Chicken

My whole family loves this dish. My girls steal as many capers as possible to go on their chicken. I like it because it is a little fancy, but comes together in 30 minutes or less and it tastes great!! Lately I have been serving the chicken and sauce over whole wheat linguine with broccoli as a side dish. I don't have an exact recipe for this dish. I have adapted it over time from one my sister-in-law Jenny gave to me. I wrote it out the way I make it. I hope it makes sense to you. Feel free to ask questions and I will answer. Also, make sure to read the whole thing through before you start :) I put the ingredients in a different color, so you can quickly scan them when you are making your shopping list.

NOTE: The first thing I do when I am making this dinner is start a big pot of water for the noodles. Then I wash and cut the broccoli. I either cook the broccoli (when everything else is almost done) in the microwave with a little water in a glass pyrex, or steam it on top of my noodles. It turns the pasta water green, but doesn't affect the taste.

Then I start on the chicken:

2 large chicken breasts, pounded as thin as you can
flour--about 1/2 cup--on a plate with shallow sides
2 eggs--beaten--in a wide shallow bowl or plate with adequate sides.

1 T olive oil
1 T butter
Put the olive oil and butter in a large frying pan and start it heating on medium.

I always pound my chicken inside a gallon size ziploc bag to cut down on the mess. I use my marble rolling pin. After I have the chicken pounded I dip it first in the flour and then in the egg and set it directly in the hot frying pan. Cook the chicken until it is golden brown on both sides with no pink in the middle.

While the chicken is cooking make the sauce:
2 C water with 2 chicken bouillon cubes or 1 can chicken broth--divided
1-2 garlic cloves depending on your taste, grated on the microplane or minced
The juice and zest from 1/2 a lemon
Salt to taste
2 T flour

1 bottle of capers--to serve with the chicken and sauce

When the chicken is done, put it on a plate and cover it with foil. Your water will probably be boiling now, so check, and throw the noodles (about 8 oz.) in--if you haven't already. Pour the sauce ingredients into the chicken frying pan--reserving 1/4 C of broth. Scrape off the brown chicken bits at the bottom so they become part of the sauce and let it come to a boil. While you are waiting for it to boil, stir 2 T flour into the 1/4 C of broth until there are no lumps. When the sauce is boiling whisk in the flour/broth mixture and cook for an additional minute or two until it thickens. I always taste it at this point in case it needs salt. If it is too lemony I add more chicken broth. Once you have tasted it etc., take it off the heat. Cook your broccoli until tender crisp. Drain the noodles. Serve the noodles with chicken, sauce, and as many capers as you like. The lemon sauce is good on the broccoli too. Then pat yourself on the back for making your family such a fabulous dinner in 30 minutes.

(Sorry if the punctuation in this recipe is incorrect. I always feel self-concious about punctuation when I know Ann Dee is going to read my stuff. ;))


Ann Dee said...

I love to judge you based on your grammatical errors. It's the only reason I read this blog. Please keep posting.
Ann Dee

P.S. What's a caper? What's lemon grass? What's a microplane? How do you make a gravy without huge lumps and grease?

Hawke said...

Lemon Grass:
If I could only have 1 microplane I would pick this one:
I would for sure get this handy attachment to go with it:

This is what I do to make gravy without lumps and grease:
1. pour the slightly cooled pan drippings into a ziploc bag and seal it.
2. wait until the fat/grease rises to the top.
3. hold the bag by one of the top corners over the pan you want to make gravy in and snip off one corner. Let the liquid flow out until it gets to the fat layer and then quickly pinch the hole closed and tip the bag back. Throw the bag away and fish the cut corner out of the pan.
4. take about 1/3 C of the liquid out of the pan and put it in a cup. Mix in
some flour to make a thin paste.
5. slowly whisk in the paste and bring the whole thing up to a boil.
6. make more paste and add it while whisking if you want it thicker and taste the gravy for salt etc.
7. you can mix butter and flour 1 to 1 (a roux) and thicken it that way. It tastes good, but adds a lot of fat.