Kitchen Roundtable

Change to above recipe! Note in the second sentence of the directions...
In Response To: :recins French Onion Chicken :oed ()

I noticed in the directions (jea, pointed it out to me also) that it doesn't say to add the onions anywhere! It should be in the second sentence and should say to add onions and season with salt and pepper.

Messages In This Thread

:recins French Onion Chicken :oed
Re: :recins French Onion Chicken
That does sound good
Jill, My old French Onion Soup recipe called for beef broth, but of course, *LINK*
The URL didn't show up. I will try it here.
Re: The URL didn't show up. I will try it here.
jea, dry chicken breasts are an industry problem called "woody breast". *LINK*
Thanks Cathy. I never knew about this. I have found that if I buy
The industry has only come forth with this in the last couple of years,
Cathy, now that you mention it, I do remember you
I've been using tenderloins for probably a decade now, due to the low quality
GG
I have been assured by the butcher in Adams that their chicken is not "previously frozen". A lot of
Woody breast isn't caused from previously frozen chicken, GG. While you may
Or a round steak bone with the marrow! :thup *NM*
Re: Or a round steak bone with the marrow! :thup
I haven't seen a bone in round steak in decades! *NM*
It's not how you cook them, jea. If you get a chicken with
Like jea, now that I've seen it, I know DH would go for that.
My Coworker just made this
Glad to hear someone has tried it and enjoyed it. My plan is to make it on Thursday when I am at my
:rectnt French Onion Chicken
Sounds like a winner, GG.
Since you brought it up, it reminded me that I DID add some dry sherry to
A tiny pinch of sugar sometimes brings out flavors. Start with tiny and work up.
Salt also enhances flavor in cooking and baking. *NM*
You said it was missing "something", but I assumed it probably already had salt.
:thup - You DID come up with a remedy! You suggested using
I didn't think you were trying to dismiss anything; I just didn't mention salt because I figured you
We're good then! :clap *NM*
Change to above recipe! Note in the second sentence of the directions...