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Lemon and Wine Sauce

This is my best remembrance of my mom’s sauce.  I threw away the recipe when I stopped eating meat 20 years ago, and now that Gardein has come along, I regret that.  This was my first time and I just guessed at the proportions, but it came out well.

While you are pan-grilling the Gardein Chick’n filets, mix cold:

  • 1/4 c white wine (I use cooking wine despite all the haters)
  • 1 t lemon juice
  • 1 t flour

Whisk that up and when you take the chick’n off, rewhisk and pour this into the pan.  Let it come to a boil over low heat, carefully moving it around the pan to absorb the drippings and not burn.  I was able to make this work in a cast-iron grill pan but it was tricky and involved tilting the pan around.  In a few minutes it will thicken and the alcohol will boil off.  You have to watch/stir this constantly, so don’t wander off.  When the alcohol taste is gone and it’s thick and brown, it’s ready.  This will make just enough gravy to drizzle over the chick’n before serving.

You could try making more as a pasta topping.  I don’t know if it would be good without the drippings flavoring it.


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