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Lately I've been experimenting with recipes that involve homemade sauce. I used to be extremely intimidated of making my own sauces and hated recipes that used ingredients I'd never used before. After a little practice I've started tweaking and revising some of the recipes so that they matched my own tastes.
This is one of those recipes, I based it off of a recipe that I found on Pinterest. It was a great starting point, but the flavors didn't pop the way I wanted them to. You'll notice a lot of it's the same as her recipe, but there are a substantial number of changes, mostly to increase the intensity of the flavors. After all, "everything it seems I like's a little bit stronger, a little bit thicker, a little bit harmful for me."
This recipe technically makes 4 servings, especially if you're serving it with vegetables and noodles, but I usually eat a full chicken breast myself since I only use asparagus or green beans as a side with this.
There are a few points that I need to address with this recipe.
- Capers. This recipe was the first time that I've ever encountered them. They are apparently pretty common in Mediterranean dishes. Capers are a type of flower bud that has been pickled in vinegar, they have a lemony flavor similar to green olives. If you don't want to buy capers, you can use green olives instead.
- The Cornstarch. This is a trick I've picked up from this recipe, mix the cornstarch in a little bit of water prior to adding it to your sauce, it makes it easier to mix in and doesn't result in the types of clumping you'll see if you just add it straight to the sauce.
- The Cream. You can use milk instead, but you'll want to increase the amount to cornstarch you use to thicken the sauce instead. To be honest with you, the sauce is way better with the cream. Just suck it up and cut calories somewhere else, it's worth it.
- The Chicken Broth: Yes, you can use a bullion cube.