tastes like chicken
last night i made this delicious thing for dinner: parmesan crusted chicken breasts in a white wine/butter/sage sauce. (click on the tiny picture for the centerfold.)
the recipe came from cuisine at home. it's a nice magazine — each issue includes an article about a basic technique (in this case, crusting chicken breasts) and then a couple of recipes that introduce variations. besides the parmesan, this issue also has pecan-crusted chicken breasts. think i'll be trying that one?
i hope the copyright police don't come after me as i reveal the secret to good crusting: you have to let the crusted meat dry for half an hour or so to help the crust set so that it doesn't fall off immediately upon meeting the pan.
the sauce was the result of serendipity. not only did i happen to have heavy cream — which, believe it or not, i don't usually — i had half a bottle of dry white wine and a brand-new log of sage butter in the freezer, made with the final yield from our backyard plant. i was able to make the sauce exactly as the recipe required, with no pre-planning necessary.
next time i do this, and there will be a next time, i'm going to scrap the mashed potatoes, which were the path of least resistance last night, and perhaps serve it with some kind of orzo-full-of-stuff.
Comments
looks delish. i could use some about now.
Posted by: auntb | November 3, 2003 02:10 PM
Isn't that the same issue that has the chicken picata recipe? I've started freezing my chicken breasts as 4-pack cutlets since they defrost that much faster and when you come home at 6:30 and realized you forgot to take something out, fast defrosting is a big help.
Posted by: delegatrix | November 10, 2003 02:24 PM
same one! great issue overall. and a good tip about freezing as cutlets — thanks.
Posted by: julie | November 10, 2003 02:47 PM