FitzFamily Profile - (11759426)

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Home Town:
Living In: Oregon, USA
Member Since: Oct. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern
Hobbies: Scrapbooking, Hiking/Camping, Walking, Fishing, Hunting, Music
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Recipe Reviews 10 reviews
Chicken Breasts with Balsamic Vinegar and Garlic
This is a delicious and simple recipe, one you might expect to see on the menu of a good restaurant. After reading the suggestions of a few others, I decided to alter just some of the steps. I marinated the chicken a few tablespoons of vinegar and olive oil hours before preparing the meal, browned it for about 12 minutes, added the garlic/mushrooms/asparagus for another 3-5 minutes, then removed the chicken to a baking dish covered with foil before adding the vinegar and broth to the pan. I also added a small amount of corn starch and 1/4 cup cream to the mix and continued simmering until the asparagus was just right. Served the chicken over pasta drizzled with olive oil and more minced garlic and a touch of salt/pepper. I topped the whole thing with the vegetables and sauce from the pan. This method seemed to solve the "slimy chicken" some others experienced because it had been removed from the pan before adding the vinegar and broth. I strongly suggest anyone go ahead and use the flour mixture to coat the chicken (unlike what others suggested) as it definitely enhances the outcome of the entire dish and helps to contain the juices in the chicken. Just a few minor changes in the order of the original recipe and what an amazing dish!!!

1 user found this review helpful
Reviewed On: Jul. 7, 2010
Philly Cheesesteak Sandwich with Garlic Mayo
Definitely a great recipe to turn to when you're loooking for something quick & easy to prepare. Everyone in the house loved it!

0 users found this review helpful
Reviewed On: Mar. 3, 2010
Chicken Cordon Bleu II
Perfect! I, like others suggested, saved the sauce (instead of cooking the chicken in the wine) for the end and just drizzled it on at the end. This will absolutely be something I'll make again.

2 users found this review helpful
Reviewed On: Feb. 26, 2010

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