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Article: Quick pan sauce adds a spicy tomato kick to chicken cutlets
- Article from:
- Deseret News (Salt Lake City)
- Article date:
- February 28, 2007
- Author:
CopyrightCopyright 2007 Deseret News (Salt Lake City). Provided by ProQuest LLC. (Hide copyright information)
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Anything that simultaneously makes food taste better and your
pans easier to clean has got to be a winner.
That's why it's easy to love any skillet recipe that calls for
deglazing, a term that refers to adding liquid to a pan near the end
of cooking in order to loosen up any browned bits that have stuck to
the bottom.
The idea is to add just enough liquid to essentially clean the
skillet of these flavorful bits, turning them into a sauce to serve
with the meal. Hence, the popularity of using wine or broth for
deglazing.
Pan sauces also are wonderfully speedy, making them a great way
to add tons of flavor to weeknight meals.
For this recipe, quick-cooking chicken breasts are seasoned, then ...