This is a rather nummy chicken recipe that I developed against heavy, heavy resistance from a douche bag who thought a first date was perfect timing to grab my ass, but that the third was MUCH too soon to meet friends. He said that every single step of this recipe would taste bad. But it doesn’t. It’s delicious.
Pinot Grigio ( We used Yellow Tail )
Heat a pan and coat with butter. Mix ground clove, a dash of salt and two shakes of pepper together in a small bowl. Apply this rub thinly to one side of uncooked chicken breast. Cook chicken in pan. Lightly char the side with the rub. Ensure that the chicken is thoroughly cooked to prevent dying from my blog.
Heat the ginger vinaigrette in a small sauce pan. Add soy sauce until it tastes too soy saucy. Add two spritzes of lemon juice. Add the Pinot Grigio until the sauce tastes tangy and not too soy saucy.
Chicken, charred side up, with sauce covering the entire top of the chicken. Serve with plain rolls and unwanted corn. Drink the rest of the Pinot Grigio.
Om nom nom! It’s a spiceful and delicious chicken dish. Very good for fall, I would think.