White wine cream sauce!
I've never been an ace at cream sauces, but I figured it couldn't hurt to try. I took about 3/4 cup of the wine and deglazed the pan I cooked the chicken in, then added about 1/2 cup of heavy cream, a tablespoon or two of flour, a teaspoon of salt and some parmesan cheese, cracked pepper and herbs. Cooked it down and whisked continuously until it came to a light boil, then reduced it to a simmer for just a couple of minutes. Viola! The shit was delicious.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MiRdMZxCr42Cfot0X9rL5IjKG8h_-jBCYwByyiCL0ZfJLCZuZp_-cl1-dL1A_t_fHjGx-3344SOmABapFEDQj_GvNsR4RVRDnJJ81LguXPq5cY6iOjr0c2ASdlTT7TDj_h9BYh6C3Nqs/s320/foodies+1262.jpg)
You'll have to excuse the lack of food-porn quality in the photo. I'd mistakenly left it on the wrong setting from some earlier photos. Yes, occasionally, I use my camera to take photos of things not edible.
1 comments:
I'd like to say I cook with wine.... but that just seems wasteful. *hic*
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