Today was the latest installment of Adventures in Cooking, with a recipe I picked up from the WineInsiders.com Facebook page. It sounded good, so I thought I would give it a shot today, with a few tweaks of course!
The recipe link above called for capers and olives. Now I don't like olives, and I didn't feel like capers tonight, so I skipped both. I had chicken tenders (as opposed to breasts) handy, so I used those instead. With three eaters, two packs almost disappeared quickly! I used gluten free bread crumbs in the part when called for, and they didn't toast up very well, but still did ok. I also used the bread crumbs instead of flour on the chicken. Since I did a double pack of the tenders, I used the whole can of chicken broth, which was about a cup and a half in all. Otherwise, I pretty much just followed the recipe. I think it took closer to 45 minutes as I did it, but that was still pretty close to the time called for. I will say it made the kitchen pretty darn smoky...I think it was the toasting of the bread crumbs, but let's just say it's a good thing it was nice enough to have the windows open!