So, J and I joined a CSA, along with his brother and his wife. We’re splitting a single share– which, given how little my sister-in-law and I actually eat, seems to work out well. I don’t know how it’s been going at their house, but over here we’re just about done with the previous week’s loot by the time it comes to pick up this week’s.
We got collards, green onions, baby beets, radishes, cilantro, and . . .
. . . these things, which turned out to be garlic scapes. And yes, there were only two.
Fortunately, there are only two of us.
Put some butter and olive oil in a pan and saute up some chicken. We used three breasts, because that’s what was left in the freezer, sliced in half to make them thinner. When the chicken’s cooked through, take it out and set it aside, covered.
Deglaze with some white wine and a little lemon juice, add the scapes and some more butter, cover, and let it simmer for a little while until the scapes soften. Add the capers, transfer to a bowl, and spoon over chicken.
The sauce does separate a little bit, so next time I’ll probably make a little roux in the pan after sauteing the chicken.