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Lyon-Style Chicken with Vinegar Sauce | Counterculture Cooking

Funny how tastebuds can evolve: I used to loathe cabbage, coleslaw, and vinegar-y flavors, but lately I can’t get enough.

I wanted  you to see this because I am such a big fan of deglazing the pan when I pan fry meat or chicken.  It makes for wonderful sauces either as is or with cream or other additional flavoring.  It can make a simple dish into a wondefully tasty treat.  See what you think of this recipe…

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