I like the way you're thinking here, Ted. Very nice, either way.phillipsted wrote:My first reaction would be to deglaze the pan with some white wine and scrape up all those tasty brown bits. Then I would hit it with a splash of balsamic vinegar or lemon juice to brighten it up. Thicken to your desired consistency.
Another option would be to make something more like a tapenade sauce - put some chopped olives, capers, and sun-dried tomatoes into the cooking juice and cook down. Hit it with a little olive oil, balsamic, spices of your choice and thicken to your desired consistency.
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