Wednesday, January 23, 2008


I added something to the recipe for the Chicken Provencale last night. When I was at D&W yesterday, I happened to be in the "Pickles and Condiments" aisle and I walked by a bottle of capers. I thought that a few capers might improve the overall taste and texture of the meal. I threw in a couple tablespoons of capers into the skillet when I added the tomatoes. I am happy to report that the capers did as intended: they made this delicious dish even better. I will amend the recipe in the group to reflect the addition of capers, as an option, for this dish.

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