October 6, 2011

Redbook Lemon-Caper Chicken

Growing up I remember eating a lot of chicken. My mother was a great cook, but when it came to chicken it was either fried or oven baked and not much else. When I got married to my husband I was lacking in the chicken recipe department and mostly made oven baked chicken with store bought BBQ sauce. My pan fried chicken was downright horrible and it took me many years before it became anywhere near great. Luckily today I have a variety of chicken dishes that I prefer and chicken is one of my children's favorite foods. Recently, Redbook magazine had a recipe for Lemon-Caper Chicken, which looked delicious and easy for a busy weeknight meal.

This recipe has 11 ingredients (plus 4 additional for the master chicken recipe). The total time is approximately 10 minutes of prep and 8 minutes of cooking time. The recipe makes four servings. I had no problems finding any of the ingredients at my local grocery store, and many I already had in my fridge and pantry. I am not a fan of chicken breast. I have tried many times to make it with tons of different recipes and I just don't have the taste for it even though it's healthier. Instead, I substitute thighs, which I did in this recipe. I followed the remainder of the recipe as written.

The sauce for this chicken was delicious. At first my two sons turned their noses up at the sauce, but after tasting the dish, ate their whole servings. My five-year-old was particularly fond of the capers and tried picking them off his brother's plate. I loved how easy this recipe was and how I had dinner done in less than twenty minutes. Overall, a great, fast weeknight meal.

For the recipe got to Lemon-Caper Chicken.
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