By Connor Forbes
The Kids are back in school. I find myself short on time and motivation when it comes to mixing it up in the kitchen. Sometimes, doing less is all I can muster. I still want an interesting meal. But I don’t want to put a lot of thought into it. That is how Bachan’s Cream Sauce was born.
Heavy cream is a secret weapon when it comes to brining chicken. Marinate in cream and you have to try really hard to dry out your meat. Throw in a little bit of flair and you are on your way to something special. Note: you can substitute out Bachan’s with your favorite sauce. Pesto, salsa, bbq, all work here. The cream is the vehicle, the sauce the driver.
Ingredients
- 2 parts cream
- 1-part Bachan’s sauce
To Make
Mix the cream and sauce together. Stir until smooth.
Use cream sauce to marinate chicken. Once you remove the chicken from marinade to cook, take the extra sauce and add it to a pot. Simmer until thickened. Use thickened sauce as a finishing sauce for chicken and over vegetables. Potatoes were extra good. EAT!
