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does anyone have a good recipe for a lemon/white wine cream sauce to serve over chicken breasts. I tried one, but it separated
does anyone have a good recipe for a lemon/white wine cream sauce to serve over chicken breasts. I tried one, but it separated and looked a little chunky. why did that happen?
Cooking with wine and beer makes proteins break down-cooking whatever you’re making, before it even hits heat. Cream breaks down very easily in alcohol, so the cream probably curdled before you even put both in the skillet. The amount of alcohol you’re cooking with was probably too much compared to how much cream you were cooking. I’m sorry i can;t give you a good recipe :/
