A couple of nights ago I made sauteed chicken breasts for dinner, with a white wine pan sauce to make it a little more interesting. Briefly, here’s how you make a pan sauce (and yes, I promise this is going somewhere): you add a quarter cup of wine and a quarter cup of chicken broth to the pan, perhaps with a bit of mustard, and then boil it until the half-cup of liquid is reduced down to a total of ...
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2009