Italian home cooks have long used bouillon cubes to add flavor to quick dishes. Crush the cube with the side of a chef’s knife so it dissolves readily.
Serve with buttered egg noodles.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've been making this for years. A real standby; simple & delicious.
This a fantastically flavorful and super easy to make. A perfect weeknight meal.
I was trying to find a recipe that would use up my pork chops and capers and I ran across this and it looked wonderful but it looked like it was complicated and stressful and messy to make BUT it was SO FAST AND EASY AND DELICIOUS and my husband has never tried capers and he was in heaven when he ate this meal! This is the first time I have ever left a review but I had to with this recipe because it was a wonderful experience! I didnt have that one alcohol ingredient but I did have a little sample bottle of white wine and used that instead and had to use half and half cause didnt have cream but other than that THANK YOU for sharing this recipe! We will for sure be eating this again!
Delicious and easy. I altered it only in the fact that I used spelt flour to dredge and a quarter cup homemade chicken broth as the water because I don't use bouillon cubes. I got rave reviews from my dinner guest!!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?