Question: Why Does This Sauce Break
April 15, 2010
When I make this recipe, the sauce breaks a bit. Still VERY tasty, but why does it break 1 lb chicken breasts, boneless and skinless 1 tsp lemon pepper 1 Tbsp butter ¼ cup onion, chopped fine 1 cup half and half 2 Tbsp cider vinegar (or lemon juice) 1 tsp dried tarragon (or 2 Tbsp fresh, chopped) Pound the chicken until about ¼” thick. Cut each breasts into 2-4 nice sized pieces. Season with salt and pepper. Sauté in butter until browned and no longer pink. Remove and keep warm. In the same skillet sauté the onions until tender. Add the half and half, cider, and tarragon. Bring to a boil and cook for 5-6 minutes until it thickens stirring constantly.
Most Recent Questions
by megnesion shely
- Why Does Alfredo Sauce Harden?
- How Does Anti-Aging and Skin Care – Why does the Skin Wrinkle?
- Why Does Apple Juice Become Carbonated If Left Out?
- Why Does Cooking Meat Sometimes Make The Meat More Tender?
- Why Does Ground Beef Turn Brown After Time?
- Why Does Vinegar Make A Apple Brown Faster
- Why Does My Chili Taste Bitter?
- Why Does Pancake Batter Turn Gray When Refrigerated?
- Why Does Margarine Need To Be Refrigerated?
- Why Does Celery Go Limp In The Refrigerator?