I just started eating chicken again so I’m not well versed in how to cook it. I made this amazing chicken dish the other week but the chicken was on the dry side. Flavor was there though. So I use the publix greenwise chicken tenderloins. For the recipe I cook them first and then they simmer in sauce. They need to have some what of a brown crisp on them. I was going to sear them and then put them in the sauce but I don’t know if you can put them in uncooked? Anyway I just want to not have dry chicken. Help, please!
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