Hi everyone!
The tl;dr: My pan sauce “candied” after I put it on the chicken. What did I do wrong?
Thank you all so much for your continued help with my derpy cooking! I’m finally starting to get the hang of it after 38 boxes. I made this recipe tonight, and it was delicious. I ordered the broccoli to swap the side dishes, but since I skipped lunch, I made both vegetables. I put the carrots in for 10 minutes on one pan, and then added a second pan with the broccoli for 15 minutes. They both were done at the same time and they were perfect. My issue was with the pan sauce. We’ve had this recipe a few times, but my husband made it the other times we’ve had it. I read the recipe all the way through a few times before I made it like I always do, because I am really paranoid about messing up a critical step. Everything was coming together nicely, and I used a slotted spoon to put the sauce on the chicken. There was a little bit of excess oil or liquid in the sauce that I left in the pan, and I just put the thicker part over the chicken. By the time I sat down to eat, the sauce had “candied” and became a soft solid. It tasted really good, but it would lift right off the chicken if I didn’t cut it with a fork. It looked just like it did when we’d had it in the past, but it never solidified like that. I’m not sure where I went wrong. Should I have left the excess oil/liquid in the sauce? It tasted really good, but it was strange. I’ll have to try it again sometime.
by orchidelirious_me