Quote:
Originally Posted by Squalor2
got some hints or temps you wanna share?
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My family likes to tweak recipes in order to find the combination that best suits the taste buds of all of us. In this case, piccata's a pretty basic recipe. We went with more butter and capers than usual, didn't rinse the brine off the capers, went with a bit more wine than usual and then reduced it to the same amount as normal, used tenderloins instead of the entire breast, used garlic and, didn't double batter the chicken.