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| The ingredients |
I hope absence makes the heart grow fonder. If not...maybe this dish will do the trick and you can all forgive my lack of posts. It's tax season, my husband has been traveling A LOT...and did I mention my in laws are also here for 4 weeks? On that note, I was flipping thru my WINE ENTHUSIAST magazine (big surprise, I know!) and found what I hoped to be a impressive dish. Holy Lord...if you ever cook ANYTHING from the recipes that I post...I hope it is this. I not only cooked a fabulously crusted chicken...but I made a sauce to go with it created from cherries and port. This was a remarkable dinner. Morgan even ate a whole piece!! We won't talk about Kaitlin and Riley...there were green things mixed up in the crust so it was over for them. They opted for a delightful crusted "chicken" meal from the golden arches! They really missed out! I could have kept eating if I have anything left... You will see the recipe does wine pairing as well. We selected a Pinot Noir we had been saving and it was just PERFECT!!!! It was easy to do...now that I have done it once, the breading process wont take me as long next time!
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| All ready for the oil |
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| MAGICAL sauce!!!!! |
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| It may look like blood on the plate...but I assure you....it ain't...and it is SOOOO good!!!!!!!!! |
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| this chicken was so full of flavor |
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| March 2012 edition Wine Enthusiast |
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