Search Results for: Curdled cream concentrated
medium-high heat, and cook the chicken until browned on all sides. add the wine and bouillon. reduce heat to low, cover, and simmer for minutes, until chicken is no longer pink and juices run clear. step remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream
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...
https://www.allrecipes.com/recipe/8669/chicken-cordon-bleu-ii/