Chicken Piccata and Capers?
I am extreemly new at cooking, not to mention this is my first post!
Anyway, I tried cooking Chicken Piccatta twice and while it came out ok, there was something missing, the taste of Capers. My other half made the same comment, even though I added the capers to the sauce as the chicken broth, it did not flavor the sauce like my local Italian joint.
I was wondering if washing and rinsing them as directed by the recipe removed all the flavor, or is my local restaraunt just dumping them in the pot including the brine juice compleatly unwashed? Is that what I am tasting? How can I get that flavor without eating dirty brine caper water?