Feb 10, 2012
This turned out to be quite delicious but there are a number of things I didn’t follow in the recipe to make it so. I didn’t measure or follow the cooking times or technique exactly. I didn’t add garlic powder or Italian seasoning. Garlic, salt and pepper were enough. I didn’t EVEN cook the chicken an additional 20 minutes after already browning it a couple of minutes per side. (Now that would have been some tough, dry chicken!) And I certainly didn’t include the brine from the capers or the “reserved artichoke liquid” (which I obviously didn’t reserve in the first place). The broth, a splash of white wine and a good squeeze of fresh lemon was all this needed. Once the sauce has been reduced, just a few minutes, lower the heat and swirl in a little butter for a smooth, velvety sauce. Garnish with fresh minced parsley and thinly sliced lemon. I served this with pasta with garlic and oil, and Swiss chard. My kind of meal - Hubs’ too! Following the recipe using the indicated caper brine, artichoke liquid and cooking the chicken an additional 20 minutes, I’d call this a generous 3 star recipe. However, given that this is such 5-star quality ignoring those instructions I’ll call it at 4-stars rather than risk scaring others away from this excellent dish.
—naples34102
