The Small is setup to smoke Pastrami in the morning and my Large is in storage, so I decided to cook my chicken indoors tonight.
In a quest to become proficient at all the basics, I decided to make a pan cream sauce.
Getting back to the basics with Chicken, Green Beans, & Long Grain Rice. In Lieu of White Wine I'm using Broth and a shot of Cognac for Deglasing.
Getting stuff started in my Tamontina 10” tri-clad stainless steel pan, aka All-Clad knock off. For $30 it is a steal IMO.
“Getting close” as indicated by my trusty Thermapen.
Deglasing Liquid doing its thing.
In with the Cream. Went a little overboard making it lighter in color than what I aimed for, but still delicious.
Bachelor tonight, candle Light Dinner for one. What a Loser. :laugh: