Sautéed lemon chicken with fried capers from Sara Moulton's Home Cooking 101: How to Make Everything Taste Better (page 125) by Sara Moulton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed shredded zucchini with lemon and thyme

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

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