So, tonight I finally got around to making the “Second First Prize” recipe in my “Fry it up in the pan” contest, Sharon Bass’s “Chicken with pan sauces” (complete with directions on how to make a roux). I adjusted it a tad, adding caraway and parsley, and adding broccoli rather than the mushrooms that my sweetie doesn’t have much taste for.
It was fun to make, though I underestimated the timing, of course (I’m new enough at this that I’m almost always underestimating the time it takes to do about anything in the kitchen, including cleaning up afterwards). Lisa reported that it was quite yummy, which–at the risk of patting myself on the back–I’ll agree with.
This means Sharon can now officially claim her prize. Woo Hoo!
Here’s the photo!
Did I include mushrooms? ICK. Did the sauce thicken? Did it look pretty? Did you make any of the other stuff I included? I WANT DETAILS!
Hey, I think mushrooms would be yummy, too. But Lisa disagrees. If I make it all myself, I’ll add mushrooms. 🙂 As you can see, I updated my entry to include the picture–I think it looked pretty good! For me, anyway. The roux thickened and seemed good … but it was my first time, so what do I know?). I did a little too much chicken, but that’s not a problem, of course. If I do it again I’ll try some of your other variations, too, and I’m sure it will go a bit more smoothly–the only real downside is that it’s a bit hard to clean up with all the frying oil.
I don’t use that much oil, myself. And yes, it looked pretty good for a first try.
Now I have to pick, right?
Indeed you do!