This is a really good one for a special, personal quiet night for two! A very sexy chicken dish, guaranteed to make the night special! This recipe' is SO simple & basic, that the video shows/explains it all, no need to even note any seasoning amounts!
Ingredients:
1 cup Vidalia onion, chopped
3/4 tsp Garlic, minced
1 cup Chicken Stock
2 tbs Butter
1/2 cup White Zinfandel
Sea Salt
Black Pepper
Garlic powder
Onion powder
Grnd Sage
Flour for dusting chicken
Olive Oil
1 cup Vidalia onion, chopped
3/4 tsp Garlic, minced
1 cup Chicken Stock
2 tbs Butter
1/2 cup White Zinfandel
Sea Salt
Black Pepper
Garlic powder
Onion powder
Grnd Sage
Flour for dusting chicken
Olive Oil
Note;
1) Add a big pinch (1/3 tsp) of salt/pepper right after the wine. I just remembered I'd tasted before plating & made the adjustment off camera so...
2) Portobello Mushrooms go Great in this dish! I didn't use them because the person I was cooking it for didn't like mushrooms!
2) Portobello Mushrooms go Great in this dish! I didn't use them because the person I was cooking it for didn't like mushrooms!
3) Recipe' works with Rice, Pasta, or Mash Potatoes!
Now as far as the Asparagus goes, I dowse the spears w/Olive oil, then usually season them with the same "dry" stuff used for the protein/entre' so they pair better;
Sea Salt
Black Pepper
Garlic powder
Onion powder
Ground Sage
Black Pepper
Garlic powder
Onion powder
Ground Sage
And though I'd cooked/broiled those in the video on a "Pizza Pizzazz" I now use a more precise technique using my crepe pan; over medium heat, sauté for 2 mins, flip & sauté another 2 mins, remove from pan immediately/plate... This brings the spears to a perfect Al Dente, with a nice snap & delightfully moist, dissolving crumbly chew & NO woody grains!
On a side note; this was the dish I'd Christened my new Stainless Steel "Noni" Pan with, thus my comment at the beginning...
Hope y'all enjoy!
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