"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
½ c dry white wine 1 to 1 ½ c chicken broth ½ tsp each salt and pepper 2 Tbsp cornstarch ¼ c water
Spoon the drippings from roasting pan into a 2-c measuring cup. Add wine and enough chicken broth to make two cups. Combine mixture, salt, and pepper in a saucepan. Combine cornstarch and water; add to mixture. Boil one minute over medium heat, stirring constantly. Enjoy.
Boneless chicken breasts would work if you overlapped them during the pounding to make a larger piece. That’s in the event you can’t find a turkey breast this time of year.
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