Posted by Instagrate to WordPress
The chicken took longer to fully cook than I anticipated, even though it had been pounded down. This meant I had to actually lower the heat and add more wine to the sauce pan after I had re-applied the chicken to the heat (see the recipe). The time I added ended up being about 20 minutes on “low-medium” heat, which is about a 3 on my electric stove top. Any higher and the cilantro (substituted for the parsley because we didn’t have any) started to burn.
I think I have to work on my reductions. When I added the capers and olive mix (again, substituting black kalamata olives for the requested green olives) then added the wine, butter and cilantro the reduction went well until I added the chicken. Initially everything under the chicken started to burn and the reduction became reduced very quickly. This is when I went to plan B and added more white wine and reduced the heat. So, either I need to really pound down the chicken or learn to go a bit slower on the reductions.
Lesson of the evening: low and slow still prevails over high and fast cooking.