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Original Message
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"RE: OTCC - Rosemary and Caper Loin Chops with Skinny Mashed Potatoes"
Posted by thndrkttn on 01-26-10 at 12:47 PM
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We made this Sunday night. It was an excellent meal. Sauce was fragrant and complex. Absolutely going to be making this again. DH cleaned his plate and I mean CLEANED when we had this Sunday and he ate all the leftovers last night.Changes: we used 1 ½ pounds of chicken breast, we doubled the sauce, deglazed the pan with white wine after browning the meat and added more wine to the sauce. We kept reducing the sauce to burn off of extra liquid from the wine. We used red potatoes, kept the skins on and forgot the nutmeg, which is a real bummer because I wanted to see how that turned out. Oh and asparagus is the veggie that we served it with. I don’t think I’d used pork next time I make this. I really liked the chicken. Also we used the actual zest from the lemons which I really liked as well. I don’t think I would rinse the capers. I LOVE capers and yes, I was eating them one at a time, right out of the jar. I mentioned to DH if we really needed to flour the chicken and he said yes, it gives the sauce and flavor ‘something to cling to.’ Okay!
I also made rosemary focaccia to go with the meal. That turned out really well. If anyone wants the recipe, just ask. Sea salt on the top is key! Thanks MC! Gave me a chance to cook and gave me a reason to bake as well! My pics are at home, still on the camera. Saturday and Sunday were really stressful which is why I am flying home tomorrow. I was very distracted and ambivalent when making this so my pics suck. There’s no imagination to them and I couldn’t plate for shit so even that looks stupid. *sigh*
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