Serve This And Word-Of-Mouth Will Build Your Reputation!
Every now and again, a dish comes along where you say to yourself, “Wow! This would make a great entrée for my next dinner party!” Then you start finding a suitable date on your calendar, imagining your guest list, visualizing how you would set your table, planning the other dishes you would serve to accompany it, deciding what wine you would serve and, most importantly, trying to figure out just what you will wear. It might make a great excuse for a new outfit!
Well, this is one of those special dishes. When I first saw Martha’s posting of this sumptuous, company-worthy recipe, I went through that exact same thought process. Now don’t think that I have such dinner parties all the time. Nor do I think that you do (well, you might – it’s all good!). But I know that we all do our own version of “entertaining,” from time-to-time, and I know that we all like to impress our guests with what we choose to serve them.
This recipe is not only one that will be impressive, but its delicate combination of flavors, coupled with thin and crispy chicken breasts is going to leave a memorable impression. This is the kind of dish that people talk about, and it will build your reputation as a hostess that can cook like a Master Chef.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You get to take out some of your pent-up aggressions while making this dish! When you marinate, put the chicken and marinade in a large, heavy-duty Ziploc bag. Marinating them longer than 30 minutes (maybe 2 hours?) will give you better flavor results. After you marinate them, save the marinade to pour in with the mushrooms, and then pound out the chicken breasts in the same bag. Use a rolling pin so you don’t pierce the bag.
Recipe courtesy of Martha at New York Times Cooking, image courtesy of All Recipes
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