CAPER BRINE REPLACEMENT RECIPES

Steps:

• Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
• Sprinkle both sides with salt and pepper.
• In a shallow plate, beat the egg whites and 1 teaspoon of water together.
• Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
• Heat a large saute pan over medium to medium-low heat.
• Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
• Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
• For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
• Boil over high heat until reduced in half, about 2 minutes.
• Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
• Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
• Air Fryer Method:

Steps:

• Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
• When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
• Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
• Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
• After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
• Discard the bay leaves and serve over brown rice.
• Makes about 5 3/4 cups.