Made chicken francaise last night for a dinner date. Showed the GF how to make a slurry to thicken the sauce. Pounded the chicken very thin and reverse dredged in flour followed by egg. (Creates a fluffier coating). Used lemon olive oil to enhance everything. All in all, restaurant quality.
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR
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