Thursday, March 20, 2008

Chicken in Cream Caper Sauce





Tonight's dinner was Chicken in Cream Caper Sauce. I know I got the title wrong, but I like it better my way. I used two chicken breasts instead of 4, but the ones I used where so humongous that they probably equaled 4. I tried to pound them, but I couldn't get them as thin as I would have liked. They took forever to cook, because they were so big! Despite the long cooking time, they were very tender.

I omitted the salt and increased the cream a little. I served this with Trader Joe's Organic Rice Pilaf. It was just OK- my daughter said she didn't really like the rice and I said "It's from a box." She said, "Oh, that's why. I like yours better!" She loved the chicken though- but not the capers so much. I wanted to class it up by using the rest of my asparagus, but the kids have been hit and miss on that lately, and my husband was still at work anyway (he might have been the only one to eat it with me) so I made good ol' frozen corn. I know, it doesn't really "go". I actually left it out of my picture on purpose. Ha ha.

5 comments:

LadyJayPee said...

Yum, Dishy. Is it something you'd make again? It looks really good to me.

HoneyB said...

It looks really good Dishy...I have never used capers before though and I have no idea what they taste like?

What A Dish! said...

JPee- I'd make it again, but just use smaller chicken breasts! They took so long to cook through. It was a yummy recipe though!

Honey- they are salty and briney. They are soaked in vinegar so they kind of have that flavor, too.

Creating Myself said...

I would have left the corn out of the picture too! ;o) Sounds great...I like capers.

LadyJayPee said...

Dishy, I made this chicken tonight and we loved it. We all but licked our plates!