littlefrenchgirl's Profile

Rumaki!

I made this last week (fyi: breast side down, lid on the first hour) and it was good. Not the best chicken I've ever had or made, but, then again, those are pretty steep claims to make for a recipe.

HOWEVER! Having found myself with an overwhelming amount of "lemon gold" leftover, I put it aside in the fridge for another use. Today, I was executing a pretty unremarkable recipe for salmon chowder and found myself with just under the amount of chicken broth that I needed. So, I combined what broth I had with what was left of the lemon/milk sauce and made THE BEST salmon chowder I have ever made or tasted and totally avoided a could-have-saved-myself-an-hour-and-twenty-dollars-on-a-can-of-campbells kind of night (what was I thinking with store-bought broth, anyway?).

I made my Chicken in Milk with rosemary (lacking sage), which may make a difference because I'm not sure how well salmon and sage go together - but if you're looking for a use for your extra sauce, this is it!