OP
OP
Sort of went with my own version.
Very good - company worthy.
Pounded the breast. It was huge - too big actually, over 1/2 lb. I chose to bread it with panko. Shouldn't have bothered as it was too big but I didn't listen to myself and went ahead and did it anyhow. (silly girl, one day she'll listen) For company I would NOT bread them.
Sliced and threw in the last 2 mushrooms, yum.
Made the sauce pretty much as they said but was too lazy to go to the basement to get a bottle of wine, just used broth. (I'm so lazy/boring now I don't drink anymore)
LOVED the caper-berries! They are milder than capers. Didn't rinse them. Strewed them across the plate.
They are soft - the young seeds are quite pale. Older ones are darker and are not soft. I prefer the soft ones. Only you cannot tell from the outside which will have pale ones and which darker.
I would serve them the same as olives, etc.
Very good - company worthy.
Pounded the breast. It was huge - too big actually, over 1/2 lb. I chose to bread it with panko. Shouldn't have bothered as it was too big but I didn't listen to myself and went ahead and did it anyhow. (silly girl, one day she'll listen) For company I would NOT bread them.
Sliced and threw in the last 2 mushrooms, yum.
Made the sauce pretty much as they said but was too lazy to go to the basement to get a bottle of wine, just used broth. (I'm so lazy/boring now I don't drink anymore)
LOVED the caper-berries! They are milder than capers. Didn't rinse them. Strewed them across the plate.
They are soft - the young seeds are quite pale. Older ones are darker and are not soft. I prefer the soft ones. Only you cannot tell from the outside which will have pale ones and which darker.
I would serve them the same as olives, etc.
