(Image credit: Joe Lingeman/The Kitchn)
Here’s my proposition to make boneless, skinless chicken breasts a whole lot more interesting: Get them drunk. Yes, the protein can often be likened to that colleague who is a touch boring and has a personality that’s a little too dry, but get her a bit tipsy at the work happy hour and suddenly she’s way more fun to be around. These chicken breasts are swimming in a fragrant shallot and tarragon wine sauce and paired with earthy mushrooms for a winning dinner any night of the week.
from WordPress https://jonathanwilhoite.wordpress.com/2017/10/03/recipe-drunken-chicken-and-mushrooms-wine-and-dine/
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