Every now and then my husband will bring up a random ingredient, asking how I would use it. It's kind of like a fun game we play... like a verbal Iron Chef battle of sorts. The other night, he brought up the ingredient, capers. We got to talking about capers and the dishes I've made incorporating them. And as usual, when an ingredient is stuck in my head, the only way to get past it is to physically play in the kitchen with it! As a result, I made this Creamy Lemon Caper Chicken for dinner. The creamy lemon caper sauce livens up a plain chicken dish with a boost of flavor...
This recipe was inspired by a Swiss Pork Schnitzel I found online. I made a few substitutions and additions including swapping out the pork with chicken, switching the dill for capers and adding a touch of garlic powder. With all the changes, it came out wonderfully! You can certainly use this over pork cutlets if you prefer.
recipe adapted from Food
1 pound boneless, skinless chicken breasts
1/4 cup flour or Bisquick
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 eggs, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs
1 teaspoon paprika
3 tablespoons cooking oil
3/4 cup chicken stock
1/2 teaspoon fresh thyme
1 teaspoon capers
1/2 teaspoon salt
1/2 cup sour cream
lemon slices for serving
Pound the chicken breasts to 1/4-1/8 inch thickness with a meat mallet.
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