Monday, March 22, 2010

What's Cooking: Chicken with Pan Sauce

(All my ingredients, ready to go)

This recipe comes from The Hip Hostess and is Flannel Man's new favorite. I personally had no idea what "pan sauce" was, but have now decided it's delicious.

The recipe calls for dry white wine and I used a Sauvignon Blanc. It also tells you to wrap the chicken in plastic wrap before pounding it down. I put all four halves into a large ziplock bag, which kept any juices from splattering around my kitchen.

The onions tasted similar to capers by the time the sauce was done. Which was great, because I don't like onions, but I love capers. I served the chicken dish with a Caesar salad, orange slices and a piece of baguette. Mmmm.

Photos by moi.

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