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Old 01-18-2011, 11:49 AM   #11
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Save the bourbon for drinking.
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Old 01-18-2011, 12:40 PM   #12
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Save the bourbon for drinking.
I agree.

Julio, you really need some wine in your pantry for next time. If you don't drink wine, you can buy "six packs" of small bottles of both white and red.
To me, this dish needs deglazing the pan with some wine after you remove the cutlets to make the sauce. Some of the other additions sound great, but you really need the wine, imo.
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Old 01-18-2011, 05:00 PM   #13
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So how did it turn out??????
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Old 01-18-2011, 05:12 PM   #14
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I agree.

Julio, you really need some wine in your pantry for next time. If you don't drink wine, you can buy "six packs" of small bottles of both white and red.
To me, this dish needs deglazing the pan with some wine after you remove the cutlets to make the sauce. Some of the other additions sound great, but you really need the wine, imo.
Vermouth works well for this. It lasts forever when stored in a cool dark place.
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Old 01-30-2011, 09:49 AM   #15
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Hello,

I plan on doing a pan frying 2 pieces of chicken cutlets and I plan on adding chopped onions, green peppers, garlic and a can of chopped tomatoes with the juice + salt / pepper. I'm thinking that probably I can add something extra but I'm not sure what else.

I'm wondering what else can be added to this chicken / sauce?
I know it's a little late and there are several directions you can go with the ingredients you already have. That combination speaks Spanish to me though. Sherry, green olives, capers and a pinch of saffron. Serve over white rice. You could also start by rendering some chorizo and use the fat to brown your cutlets and saute the vegis, then add the crispy chorizo back at the end of cooking.

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Old 04-20-2012, 10:29 AM   #16
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How about some Spanish chorizo sausage and lima/butterbeans? I love this recipe.
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Old 04-20-2012, 10:30 AM   #17
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Sorry Craig, didn't see your post before I added my suggestions.
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Old 04-20-2012, 10:58 PM   #18
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I'm thinking some Chanterelles, sauteed in butter before adding to the sauce. Pour both the mushrooms, and butter into the sauce.

Another addition that might work could be a sprinkling of any of the Italian hard cheeses, such as Asiago, Pecorino-Romano, and of course, Parmesano-Regiano.

If you want to go in a different direction, you might add brown sugar, worcestershire sauce, and a bit of liquid smoke to turn it into a chicken with bbq sauce kind of dish.

Of course this would be for the next time you made it.

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Old 04-21-2012, 09:37 AM   #19
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If you buy vermouth make sure it is the white not the red which is sweet. I was going to suggest capers, as well and to leave out the tomatoes. Love to know what you did do with the chicken.
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