Notes about Recipes in this book

• Sautéed lemon chicken with fried capers

  • pandasaurusrex on April 21, 2017

    Easy and flavorful! We sopped up every last bit of pan juice. She has you dredge it in Wondra flour without egg -- after she talked up Wondra, I had visions of a crunchy cutlet, but the crispiness was minimal, and then lost since the chicken is later immersed in simmering broth. I wondered why I'd bothered. I saw later she explains exactly this -- the flour helps keep the meat from drying out and lightly thickens the sauce later. Her pro-tip: don't prematurely flour the meat or it will sweat and the flour coating will become gummy. A great example of her clear instructions and explanations, how she anticipates questions, and how she distills the main bits into a master recipe. Other cookbooks do this too but the clarity and thoroughness here really give me confidence. I fit the book's target audience as an earnest but clueless beginner home cook, and I'm excited to keep cooking from it.