Looking at Food Porn

It has been awhile since I posted any food photos or recipes. Well, here it is in February and I’m trying a new recipe. As you might know I like my recipes to be ones that don’t require exotic ingredients or utilize strange cooking techniques. I am getting about 6 magazines per month that provide me with some new and often weird food presentation/recipes. I was enticed by the Woo-hoo deal at Kroger’s to purchase a jar of capers. They are regularly $4.29 for a little 3.5 oz jar. I got a jar for $0.79. I’ve been trying to find a recipe that sounded good. Low and behold the magazine came through – Lemon Chicken with Capers. Now I know that the test kitchens for Martha Stewart and Bon Appetit would never ever use canned anything so I made some substitutions. And honestly I’m willing to give up a little bit of snobbery for convenience!
Ingredients:
4 boneless skinless chicken thighs or breasts (I just cooked them instead of pounding them to 1/2″ thickness)
1/4 c. flour
1 t. pepper
1 clove garlic crushed (or 1/2 t. garlic powder)
1 T. butter
2 T. olive oil

1 can chicken broth
2 T. flour
1 c. heavy cream (instead of the broth, flour and cream I used a can of cream of chicken soup and a cup of milk – I mean if you want to spend the extra time, calories, and money go ahead but it worked just fine using the shortcut)

1 t. lemon juice (from a bottle instead of squeezing a lemon)
1/2 t. lemon zest (from my spices instead of zesting a fresh lemon)
2 T. capers drained and rinsed

Instructions:
Mix flour, garlic and pepper and dredge chicken. Melt butter in skillet and add oil. When oil is hot, put the chicken in the skillet and cook ~ 6 minutes on each side until browned and cooked through. Remove chicken and place on a plate to keep warm. To the skillet add lemon zest and lemon juice along with the can of soup and milk. Stir until smooth, scraping bits from the bottom of the skillet. Return the chicken to the skillet and coat with the soup mixture. Heat until bubbling. Remove from the stove and transfer to plates. Sprinkle capers over the top. Garnish with thinly sliced lemon wheels and fresh basil according to the recipe. Of course I don’t have any fresh basil in February so I used my slightly dehydrated basil. I didn’t have a fresh lemon so I passed on that. It was still good.

I served the chicken over super greens spaghetti. Sparky really liked it and said I should put it in the rotation. His only suggestion was to double the sauce. What I needed to do was use less chicken! I had purchased a family pack with 8 thighs and didn’t double the sauce… Total time (my way) 30 minutes total prep and cook time. Total time according to the recipe – 20 min prep time, 30 min cook time.

40 thoughts on “Looking at Food Porn

    1. Hehe! I don’t know but the super greens spaghetti has spinach, zucchini, broccoli, parsley and kale in it for a full serving of green vegetables. When I make pasta its a good way to get those extra veggies into my diet… The plus side is that the pasta tastes pretty good but you have to be careful not to over cook it!

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  1. Chicken is such a versatile and affordable protein for a main dish. Sometimes I wish my husband would eat it because meal planning would be far easier. It’s still fun to read your recipes.

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    1. I imagine you could use one of the faux meats instead – and use cream of celery or golden mushroom soup instead. Hmm. I’ll have to check that out. Lent is upon us and we will be eschewing meats on Friday and cutting back from many other meats too.

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  2. Yum…getting hungry. Had coffee with butter and cream (2) and that is it. I will eat a nice lunch with protein and some meat and then head to work at one of my part time gigs with the kids.

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    1. I bet this recipe would work with some substitutions. Smoked Tofu instead of chicken and golden mushroom soup instead of cream of chicken, almond or soy milk, vegetable broth omit the butter and substitute more olive oil… I think it would still be good. Of course you’d probably need to use a fresh lemon for the zest and juice. My mouth is watering just thinking about it!

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    1. You are very welcome. I have been trying new recipes lately. This was the only one that was really blog worthy. It really was easy and it was very tasty. I bet you’d love it!

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    1. My mother made oven fried chicken once – supposedly healthier than the regular fried chicken. I thought it was greasier. I usually bake or grill my chicken but this was a nice change. Then again there was just enough oil to keep it from sticking!

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        1. To make chicken less greasy I will just bake it skinless! I don’t need fried chicken… Besides KFC does a great job with less mess for me. So when the craving is strong we’ll splurge on some KFC original – maybe 2 times a year!

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