So, um, I tried to make Chicken with Capers for dinner tonight. A dish I’ve made a couple times before. I thought I was being über smart by using TWO frying pans for the chicken instead of the normal one – you know, so I wouldn’t be crowding the pan and everything will have more room to get all delicious and crispy and stuff. Well, perhaps it woulda been – *IF* I’d also doubled the liquids and seasonings the recipe called for.
I’m not that smart. I divided the stuff between the pans, meaning that there wasn’t enough liquid to keep the chicken from burning. *sigh*
Luckily, as in the case of the Black Knight, it was only a Flesh Wound & we were able to eat around the yucky bits.
On the bright side, the side dish was a good one! *phew*
Snow Peas with Toasted Almonds by Maria Helm Sinskey, from Bon Appétit via Epicurious.com
1 Tablespoon unsalted Butter **I used Earth’s Balance Margarine because we were having a meat meal.
1/4 cup sliced Almonds **I used slivered because that’s what I had on hand. If that’s what you have too, let them toast longer to get crispy.
1/2 lb. Snow Peas
2 teaspoons minced Shallots
1 teaspoon Lemon Juice
1- Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes.
2- Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.
3- Remove skillet from heat; add lemon juice. Season to taste with salt and serve. **They’re better warm, but still quite nice at room temp. You know, just in case you mistakenly made them too early and they weren’t still hot when the rest of the meal is finished. *sigh*