Search results

A little blush of red isn't a bad thing. 160 degrees on a calibrated meat therometer will let you know when they are done without cutting them open. I perfer on a baking sheet in the oven or on my grill outside over stove top cooking methods.

I am not a huge fan of thickening with potato flakes unless I want that note in my finished product. Something tells me in the back of my mind that it might add a little odd taste to a Cream of Chicken soup. A cornstrach slurry will do the trick as well. Use half as much cornstarch as the...