This month’s Recipe ReDux theme is “DIY Kitchen Essentials”
What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
Blogging has really revitalized my love for cooking and inspired me to try new things more often. Some of the things I now make, that I previously bought: red onion marmalade, candied ginger, muesli, ice tea, cordial…
I also used to rely on readymade cook-in sauces stashed away in my pantry for quick weeknight meals. The recipe I’m sharing today is both impressive and easy to make – so simple, but so full of flavour! And just shows the DIY version can be quick, healthy and delicious!
- 2 skinless and boneless chicken breasts, cut in half lengthwise
- salt and pepper to taste
- cake flour, for dredging
- 2 tbsp butter, unsalted
- 2 tbsp olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken stock or dry white wine
- ¼ cup brined capers
- ⅓ cup fresh parsley, chopped (extra to garnish)
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large pan, melt the butter and olive oil, over medium to high heat.
- Add chicken pieces and brown (about 3 to 4 min per side). When chicken is cooked, remove chicken from the pan.
- Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavour and bring to the boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to the pan with the parsley and simmer for about 5 minutes.
- Plate the chicken, topped with sauce and garnish with fresh parsley.
Don’t forget to check out what the other ReDux’ers have got up to this month below…