our easy dinners

One of the best book purchases T ever made was this cookbook called How to Cook Without a Book by Pam Anderson. To the advanced cook I am sure it is very simple, but to me it breaks down how to do simple things (like how to saute) that other cookbooks tend to assume you know how to do. It is also filled with simple sauce recipes that we tend to use on sauted chicken breasts. The sauces always follow a simple formula--

1. measure pan sauce ingredients in a measuring cup (liquid always totals 1/2 cup).
2. pour liquid into hot skillet once meat has been removed.
3. reduce liquid to 1/4 cup
4. Tilt the skillet and whisk in butter or cream, and spoon over each portion.

Last night I made the Chicken with Lemon-Caper Pan Sauce. It's 6 TB chicken broth, 2 TB lemon juice, 2 tsp capers and 1 TB butter. I served with mustard greens and mashed potatoes. It was quick, easy and yummy. D eats it with no complaints as well.