Search Results for: Fresh sheep half carcasses
thickness at least (this will let you reduce the min cook time to about , max). then, reduce fat a little by using half butter and half olive oil when you brown ( tbsp. of each). oil will keep the butter from burning, too. third, if you want to eliminate wine, just use / cup chicken broth (from a can
, if needed) -- or just use salted water. no big deal. last, when i blend the cream at the last stage, i like to add about / cup fresh chopped basil to the mix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but only add it last). read more helpful...
https://www.allrecipes.com/recipe/8669/chicken-cordon-bleu-ii/