Stir up tasty one-pan entrées with no fuss and little muss.
Want to get supper on the table in a hurry? Try a sauté. This method of cooking food is done in a skillet over direct, moderately high heat. You should keep the food moving, much like a stir-fry. Both of these recipes begin with cooking the meat in a hot skillet and stirring in liquid to loosen the browned bits from the bottom of the pan. This makes an excellent base for a flavorful sauce or dressing. Be sure to have all your ingredients ready before you turn on the stove, because once you start, it goes really fast.
Balsamic Garlic-And-Herb Chicken Thighs
- Cline, Viognier, Sonoma County, California
- Snoqualmie, Chardonnay, Columbia Valley, Washington
- Montpellier, Viognier, Central Valley, California
"Fast Meat-and-Sauce Meals" is from the January 2005 issue of Southern Living.