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Old 02-29-2016, 01:02 AM   #21
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Originally Posted by rodentraiser View Post
I tried a new recipe tonight. Instead of baking or roasting chicken, I pan fried a chicken breast. This was a split breast that I deboned.

What was actually new was the sauce I made for it. Just a smidgen before the chicken was done, I poured in a quarter cup of white wine vinegar and half a stick of butter and finished cooking the chicken in it until the sauce was a little thickened. That sauce! To die for. I thought it would be vinegary, but it was just delightfully tart. I started with just a little over the chicken and then went and poured the whole rest of the pan of it on my plate, so I could sop each bite of chicken in the sauce.

Now that's a recipe I'm going to do again!
Always glad to read pan fried meat recipes as I don't do that often enough. I usually default to the oven.

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Old 02-29-2016, 10:13 AM   #22
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My daughter came by for dinner last night, so I made a Cote De Boeuf roast with mashed cauliflower and gravy.

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Old 02-29-2016, 01:27 PM   #23
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I had tortellini while TB had chicken thighs. We both had Caesar salad as our side.

I don't think it was as much an Oscar worthy meal as were the Oscars worthy of our meal.

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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