Chef 101 Eve Makes: Chicken in Sicilian White Wine Braising Sauce Over Pasta

Another Williams Sonoma Braising sauce was used in the Bushman Test Kitchen this week, again proving that you can make an awesome meal…

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with a little help. The recipe is on the jar below, all I did was add a little wine (in my glass while cooking), macaroni and steamed artichokes (not pictured) on the side. I used a pound of skinless chicken breasts, cut up into bite sized pieces with my handy-dandy kitchen scissors. I also added a cup of water (swirled in the jar to get any remaining parts) so that we would have enough sauce to serve over the macaroni. I used the oven method though I’m sure the slow-cooker method is fine. Very tasty, definitely will have this again!

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