It’s free flavour and it’s the key to making this simple Honey Lemon Sauce so tasty even though there are so few ingredients in it. Whether you’re cooking fish or protein, swish a little liquid of some sort (broth/stock, wine, lemon juice, even water), bring it to a simmer to loosen the brown bits and use a spatular to scrape it off the bottom of the pan and into the liquid. The key to this recipe is the golden brown bits left in the pan from cooking the chicken. I start off by dusting the chicken with lightly seasoned flour which serves two purposes: 1) so the chicken forms a lovely golden brown crust and 2) it helps thicken the sauce (via brown bits stuck on the pan mixed into the sauce and popping the chicken back into the sauce at the end).
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