08-12-2016, 11:04 AM
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#49
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To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
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Quote:
Originally Posted by Undertoad
I did this last week and it was killer. Braised chicken in sun-dried tomato cream sauce:
http://www.epicurious.com/recipes/fo...ato-cream-4108
And what I did is make extra sauce and serve on pasta (but not too much pasta). I found that it was acceptable to take the chicken out of the pan after braising it, make the sauce, and reduce it a little bit. Then chicken back in, cook through, finish with final basil. |
The recipe calls for bringing the wine and cream to a boil, does that not separate the cream?
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