Recipe of the Month
Standing Walrus

Left Over Reisling Chicken

When I went to reheat this, I realized that there wasn't enough sauce, so I was forced to improvise. All the other ingredients were on hand, but could easily have been different.

The cheese could have been almost anything, The sherry vinegar helped to extend the flavor of the Reisling, and the beef broth could have been either chicken or vegetable, or even orange juice.

What I've done with this recipe is, make use of whatever I had available to create a new dish that didn't taste like "Left Overs".

All it takes is a little imagination to create a new and unique dish out of left overs, and the length of time was based on how fast the noodles cooked.



  • 2 Pieces Left Over Reisling Chicken
  • Left Over Reisling Sauce
  • 2 Tablespoons Sherry Vinegar, as needed
  • 1/4 Cup Beef Broth
  • 2 Tablespoons Sour Cream, heaping
  • 3 Ounces Cheddar Cheese
  • Salt, to taste
  • Ground White Pepper, to taste




Warming the Chicken Picture

1. Place the sauce in a Teflon lined fry pan and warm over medium heat. Add the vinegar, broth, and sour cream. Stir it all to blend it well, place 2 pieces of chicken on top, and place the lid on. Cook over medium heat for 10 minutes or so. Remember, you're reheating the chicken, not cooking, it. Don't let the sauce boil because it will break (separate).


Heating the Sauce Picture

2. After 10 minutes or so, place the chicken on a plate, and add the cheddar cheese. Stir until the cheese has just barely melted.

3. Serve with wide egg noodles, rice, or mashed potatoes.







    
Reisling Chicken Breasts Picture