Ingredients
1/4 c. margarine
1 c. chopped onion
1 clove garlic, minced
3 whole chicken breasts, halved
2 tsp. salt
1/2 tsp. pepper
1/4 c. Port cooking wine
1 (8 oz.) can tomato sauce
1 tsp. basil
1/4 c. finely chopped parsley
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In a 12-inch skillet over medium heat, cook onion, margarine and garlic until tender. With slotted spoon, remove mixture to bowl. Rub chicken with salt and pepper. In same skillet, cook chicken until golden on all sides. Stir in tomato sauce, wine, 3 tablespoons parsley, basil and onion mixture. Heat to boiling. Reduce heat to low; cover and simmer for 10 minutes. Add shrimp; heat to boiling and simmer until shrimp are pink and tender. Sprinkle with parsley. Can be served over rice.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
Staphylococcus aureus → detected in → deep-fried shrimp and chicken floss
“A subsequent laboratory investigation detected Staphylococcus aureus in two food items—deep-fried shrimp and chicken floss—at up to 103 CFU/mL.”
“A subsequent laboratory investigation detected Staphylococcus aureus in two food items—deep-fried shrimp and chicken floss—at up to 103 CFU/mL.”
Staphylococcus aureus → detected in → deep-fried shrimp and chicken floss