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Porthos

Porthos

Pulled out the last 2 large chicken breasts from a package. Sweated down some micro-diced onion and a bit of garlic, added white wine, water, bullion, salt, marjoram and parsley. SVed the breasts in the liquid for 2 /14 hours at 147 F, made a sauce from the bag juices and added sour cream. Cut the chicken into small bites (DW's standing request) and put those in the sauce. Served the chicken in white wine and sour cream sauce over fettuccine with steamed carrots on the side.  I went to take a picture and realized that it was pretty boring to look at.

 

 

Porthos

Porthos

Pulled out the last 2 large chicken breasts from a package. Sweated down some micro-diced onion and a bit of garlic, added white wine, water, bullion, salt, marjoram and parsley. SVed the breasts for 2 /14 hours at 147 F, made a sauce from the bag juices and added sour cream. Cut the chicken into small bites (DW's standing request) and put those in the sauce. Served the chicken in white wine and sour cream sauce over fettuccine with steamed carrots on the side.  I went to take a picture and realized that it was pretty boring to look at.

 

 

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