Quote:
Originally Posted by Leingod
I only use the sauce as a thickener. Not enough for you to taste the mustard. Just a slight bite.
I do love some Marsala over paper thin chicken or veal. Same can be said for franchaise though. mmmmm, lemons.
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lemon sauces are fine with me just some that go a bit heavy on the lemon to where its just super sour i could pass over. theres a fine line there with sour stuff for me.
my pops used to do lemon pepper chicken about 15-20 at a time on a spit. we would marinate them in a 55gal garbage bag and all the spices/juices/etc were multiple massive bulk containers lol still to this day the best chicken i've ever had.