There are times when I am making these magazine recipes, I step back and think, "Wow. That is some pretty food." Followed promptly with the thought, "Did I seriously just think that in my head? I should have another glass of wine or get out of the house more." Probably, the answer is both. For now, I'm sticking with the wine and the kitchen.
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| Chicken Pomodoro |
All that to say, Cook's Country's Chicken Pomodoro is one of those recipes. It was gorgeous (if you can say that about food). The picture does not do it justice. Not only did it look and smell fantastic, that was a killer tomato cream sauce. And it was easy, to boot.
I did substitute dried Basil for fresh. It was out of laziness. I had everything for this recipe and didn't feel like going to the store and the Basil in my garden is still so small, I hated to cut from it yet. I didn't use a whole 1/4 of a cup...I just sort of threw some in until it looked right. I'm super technical, I know. Whatever the case, this was a winner.
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| The Ingredients |
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| Cook's Country Feb/March 2010 |
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