5/8/11 – Simple chicken cutlets in a creamy pan sauce, the sauce is ‘southwesterned-up’ with green chiles and cheese.
christine: we’re celebrating mothers day…with a cinco de mayo twist. maureen mccann is out at civic center park…with chef mick rosacci…from tony’s market. what’s he cooking up? > >maureen: we’re still on the topic of mother’s day and keeping things simple. . > > i will cut this into little, cutlets. we don’t want to over cook it in the pan we want to get it so that it is just about done. i am using a cheater sauce which has a white wine foundation. we have a little bit of butter here. i will add some sour cream. i took a small can of green chilies. i also got some chili con case so saucequeso sauce. before you know what you are done and we have a knocked out sauce. i made a mexican rice as well. you can get these recipes at the denver channel dot com or tony’s market dot com. we will put the sauce back in for just a couple minutes to finish up. i will add this meet. i have a beauti
- Tags:
- BHT
