Sometimes my pantry gets stuck in a time warp. I’ll pull something out thinking I just bought it last month, or so, and, bam, it happens again: “Best if used by July 2012.” Yes, it’s nearly 2014.
More than once (okay, so many times he doesn’t believe me any more when I say, yes, we have all we need in the pantry), my sweet and oh-so-patient honey has rushed to the store for something after asking me to check an expiration date, while I cook.
I started making Chicken Piccata tonight and realized too late that the jar of capers had expired. Their fuzzy white coats were my first hint the time warp had struck again. So, instead of asking hubby to run to Publix (everything else was timed and ready), I took a chance. No, I didn’t serve the fuzzy capers, I took a chance and substituted sliced Calamata olives for the capers.
Wow, delicious! A happy accident, and a hit with all but the four-year-old picky eater!
Here’s the recipe:
Chicken Piccata turned Chicken Calamatacata
2 Boneless chicken breasts, butterflied or thin-sliced.
Salt and pepper
2 T butter or margarine
2T olive oil
1/2 cup flour
1/3 cup fresh lemon juice
1/2 cup chicken broth
1/2 cup sliced Calamata olives
Salt and pepper the chicken breasts, dredge in flour.
Heat to sizzling the butter and oil in large fry pan.
Pan-fry chicken breasts 3-5 minutes per side, browning them.
Remove them to dish.
Add lemon juice and broth, heat to boiling, scraping any brown from pan into the sauce. Cook until reduces by a third. Return chicken to pan, cook another 5 minutes. Add olives and stir. Remove chicken to serving plate and pour sauce with olives over meat. Serve immediately.
We had them with sour cream and onion potatoes and broccoli, would be great with Calamata mashed potatoes too. I’ll share that recipe soon.
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