I love capers. They are such funky little things. A while back I was in the mood for a lemon-chicken-caper dinner and found this recipe on allrecipes.com. I'm not saying you won't have a cardiac arrest after you eat it, I'm just saying we think it's good. That's all I'm saying. Taylor calls it "sour chicken" and Sara just wants to eat "the little bean things" aka- capers. They eat it though- that's all that really matters. I've pretty much decided that when my kids say they don't want to eat something, I put it on their plate anyway. If they don't eat it, fine. Each time we eat it, I put it on their plate and I've found that eventually they eat it and like it. Taylor and mashed potatoes are a perfect example. Having him help me in the kitchen to smash them up has also been a big help to get him to eat them. Aren't I tricky? Anyway, if you are in the mood for something new and tart- try this out. I usually double the sauce (yep, that means a whole stick of butter...)
CHICKEN WITH LEMON-CAPER SAUCE
1/2 tsp salt
½ cup flour
2 skinless, boneless chicken breasts
2 Tbl olive oil
¼ cup chicken broth
¼ cup lemon juice
¼ cup cold butter, cut into pieces
2 Tbl capers, drained
Mix together salt and flour. Coat the chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Brown the chicken in hot oil until both sides are golden brown and the inside has turned white and firm. Remove chicken and set aside in a warm place. Pour chicken broth into skillet and allow it to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice and allow it to come to a boil, cook for a few minutes until reduced by half. Sprinkle the cubed butter in to the boiling sauce. Swirl and shake the pan vigorously to melt the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely melted, remove from heat and stir in capers. Pour the lemon-caper sauce over the chicken. Serve over angel hair pasta.