ARCHIVES Search | Login | Search Tips | FAQ | Pricing | About the Archive | Terms
Advanced Saved Help
Start a New Search
Buy Complete Document: AbstractAbstract Full Text Full Text
Chicago Tribune (pre-1997 Fulltext) - Chicago, Ill.
Author: Pratt, Steven
Date: Aug 25, 1988
Start Page: 3
Abstract (Document Summary)

Somewhat presumptuously titled "The Supermarket Epicure, The Cookbook for Gourmet Food at Supermarket Prices" (William Morrow, $19.95 hardcover; $12.95 paperback), the book does a pretty good job of piloting the reader along the aisles of the modern supermarket, offering up a cartful of information on what and how to buy, how to become label literate and how to fill your larder, refrigerator and freezer properly. There are tips on storing food, selecting produce and putting it all together for a dinner.

1. Heat oven to 325 degrees. In large, heavy skillet melt 2 tablespoons butter just until it foams. Add the onions and slowly cook them over medium heat, until golden brown, 6 to 8 minutes, stirring occasionally. Once the onions are colored, remove them with a slotted spoon, leaving as much butter in pan as possible. Reserve onions until later.

4. Turn the heat under the skillet up to high, return onions to the pan and stir in 1/2 cup of cream, scraping up all the browned cooking bits in the bottom of the skillet. Once the cream starts to thicken, reduce the heat to medium and taste for seasonings, adding additional mustard, cream, and salt and pepper to taste. Return chicken to the pan; turn once or twice to cover with the sauce. Serve with a generous spoonful of sauce ladled over each breast and a little parsley sprinkled on top.

Buy Complete Document: AbstractAbstract Full Text Full Text

Most Viewed Articles  (Updated Daily)