Last night I did 2 butterflied chicken breasts spiced up mexicanish in a lightly oiled 12" stainless. A little before chicken was done I put in some onions. Took the chicken out, put in storebought chicken broth and garlic, deglazed, reduced to about half a cup, poured in jar straining out onions and garlic, added a little lime juice, then cornstarch until it was thick to my liking. Was very good.
Going to try again tonight.
Couple things I wonder about already:
I didn't use butter because of the probably flavorful oil already in the pan. Should I have? If I was doing steaks, I would just barely oil the steaks, if any oil at all, probably should use butter for the sauce there? At what point should butter go in? Before the broth/beer/wine? with? after?
I meant to put in the garlic before the broth to brown it a little, good idea? Should I let the pan cool any before adding garlic? it was hot enough that a complete covering of the bottom in broth instantly boiled, too hot for garlic?
I love dark beer, porters/stouts/black lager and like the idea of using it for a sauce, I tried that last summer and failed in some way or another. Is that stuff good for a sauce? Not a huge fan of wine but my gf is so it's around at times. Think I might like it good in a sauce even though drinking it for me is only an option if it's the only option?
Other ideas?
Submitted February 28, 2017 at 07:23PM by ninerrider http://ift.tt/2llW5wg
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