I’ve known how to make great seared chicken breasts for many years, but always found the sauce too thin and runny, even when I allowed extra time for reduction or finished with an extra dollop butter. But when I ordered the same dish at a decent restaurant, the sauce was always beautifully thick and satisfying. […]
This is a busy week and I should be concentrating on my task list. But I can’t keep from thinking about Thursday afternoon. That’s when our friends Kendy and David are helping Leslie and me stage an Iron Chef type cooking challenge!