The mushrooms started to stick to my stainless steel skillet so I added some wine to deglaze the pan and continued to cook the mushrooms in the wine adding more wine each time the mushrooms start to stick. Once the mushrooms darkened and became tender, I decided to go back to the fridge to see what else I could put in there. Digging deep in the fridge I found some sliced scallions from a week before. The capers and scallions went in at the same time. I added the chicken back into the pan along with the chicken so that I could let the flavors come together. I added more wine and waited for the alcohol to boil off. I remember watching an Epicurious podcast where they added cold butter liquid to make some kind of sauce so I turned off the heat and added a chunk of butter and sprinkled with kosher salt and ground pepper. I did not end up with sauce but I did have lunch. The chicken was tender. The dish had the sourness of the capers but was not overpowering.
What I learned:
- That I need to learn the name of the butter sauce and how to make it. (maybe called tempering, anyone know?)
- 6 in the morning is a great time to cook creatively but a bad time to try to remember to take pictures or remembering measurments.
What is the best meal that you have made Ad Hoc? Has the dish become part of your meal rotation?
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