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Chicken Piccata with Artichoke Hearts

Reviewed: Aug. 20, 2012
This recipe was really great! I did cook the chicken in the pan then I deglazed the pan with the chicken broth, sauted the onion and garlic and then added more chicken broth with the wine before cooking it down more. The result was a fantastic depth of flavor and I completely omitted the salt. The butter at the end makes the sauce very velvety and delicious! This is a keeper!
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Baked Potato Soup I

Reviewed: Feb. 20, 2013
This recipe was really good, I made a couple of small variations. I diced 2 carrots and 1/2 a yellow onion (about 1/2 cup) and sauteed them in 1/3 cup of the reserved bacon drippings. I then added 1/3 cup of the butter and continued with the roux and the rest of the recipe. Nice layering of flavors with the variations, I will definately be making this again.
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