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Culinary Class: Sauteed Chicken Breast and Vegetables
by
Charles Kellogg
Calificación: 4.0
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%20was%20cooked%20first,%20then%20the%20squash.%20They%20were%20finished%20with%20a%20little%20parsley.%20They%20came%20out%20very%20nice,%20tender%20but%20not%20mushy.%3C/p%3E%3Cp%3EStill%20working%20on%20real%20basic%20stuff,%20but%20at%20least%20the%20pace%20is%20picking%20up.%20We%20were%20kept%20moving%20until%20almost%20ten.%3C/p%3E%3Cp%3EWine%20sauce%20recipe%20courtesy%20of%20Chef%20Joe%20Orate.%3C/p%3E%3Cp%3E1/2%20cup%20minced%20parsley.%3C/p%3E%3Cp%3EWhen%20finished%20sauteing%20meat,%20drain%20excess%20oil.%20Add%20onion%20and%20garlic%20to%20pan.%20Cook%20about%20one%20minute.%20Add%20wine%20to%20de-glaze%20the%20pan.%20Add%20stock.%20Bring%20back%20to%20a%20boil.%20Let%20reduce%20for%20a%20couple%20of%20minutes.%20Add%20butter,%20allow%20to%20melt.%20Add%20parsley.%20Cook%20briefly,%20then%20remove%20from%20heat%20and%20serve.%3C/p%3E%3Cp%3EHappy%20eating!%3C/p%3E){kind=link}