swelbo

Thank you thank you thank you. I just reconstituted with unsalted stock and it seems better already. I just panicked and didn't think.. Newbie here.

I am making chicken in red wine sauce for dinner. I used a Cotes du Rhone. In any event, the sauce is waay too acidic and guests are coming in 2 hours. Any recommendations on how to balance the sauce? What can I add to make it taste better??!

Hi all, I am new to posting around here but have been lurking for a while. I decided to post because I need some advice. My mother's birthday is Saturday and I am cooking dinner. She requested that I cook something that has "chicken, mushroom and cream." Sounds like chicken in mushroom and cream sauce to me. The problem I am having is with sides. I don't know what sort of sides to serve with something like this. Any ideas? What sort of a menu (appetizer and dessert) would compliment this dish? Thanks!