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Photo by Saveur
Saveur is looking for: (2 recommendations)
Quick substitution question on recipe inside for those who cook with sherry---->

Recommend a recipe

Last updated: Jan. 26, 2013 4:58 pm
Posted: Jan. 26, 2013 1:44 pm
Recommended Recipe:
Photo of: Quick Chicken Piccata

Quick Chicken Piccata

Submitted by: Chef John 
These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice. 
Recommended by: Saveur
Jan. 26, 2013 1:46 pm
Hi ya Peeps! Want to make this recipe tonight, but just realized no white wine....I do have dry sherry. My concern is sherry has a pretty strong flavor...half the amount? Or just go for it? Recipe calls for 1/2 cup, but I want to double the sauce, so a full cup of sherry? Or dillute with some broth? Your thoughts appreciated!
Jan. 26, 2013 1:52 pm
Hi there Savvy! I always have dry sherry around for cooking, but I don't think I've ever tasted it by itself, lol! So if you're concerned about it being too strong I think your idea of half broth/half sherry would be a good. Maybe someone who knows more than me will be able to help.
Jan. 26, 2013 1:58 pm
Thanks Belle! I love sherr, but maybe I should dilute a tad. I'm also thinking about adding a splash of cream at the end of this to mellow that lemon, guess it would mellow the sherry, too! Whatcha think?
Jan. 26, 2013 2:03 pm
Well sometimes lemon gets way too tart for me, so I would probably add that to taste. But I think a little splash of cream (or two) would add a nice richness.
Jan. 26, 2013 2:06 pm
Agree on the lemon! Thanks for talking it out with me Belle, sounds like a plan to me. I'll let you know how it turns out tomorrow. Have a great evening. Now off to have a glass of vino :)
Jan. 26, 2013 2:09 pm
Oh good idea. Almost wine time at this house! Enjoy!
Jan. 26, 2013 2:15 pm
You too! Say hello to Jim for me, too.
Commented by: mauigirl
Jan. 26, 2013 2:26 pm
I use sherry alot but it is sweet and distinctive. I se a dry white wine and lemon juice in my piccata. Enjoy!
Jan. 26, 2013 2:31 pm
Thanks Mauigirl, good to see you! I would have bet a million bucks I had a bottle in the basement, shoot! Too lazy to go out, freezing here! Hope all is well with you.
Jan. 26, 2013 2:36 pm
Interesting info here >> I see a stop at a liquor store for me to get the correct dry one, I have the cream one on hand. Let us know how it turns out Saveur! >>
Jan. 26, 2013 2:39 pm
I keep a zip bag of white wine in the freezer for cooking, it doesn't freeze completely, just gets slushy.
Jan. 26, 2013 3:07 pm
Saveur, if you're still there, I'd use the sherry, but cut it with broth. Sherry can bite! If it's too mellow, just add a squeeze of lemon at the end and give another quick whisk. It'll be fine.
Buon Appetito
Jan. 26, 2013 4:58 pm
Do you have vermouth a fortified wine will sub fine!
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