Monday, July 28, 2014

Shake'n Bake Chicken Thighs, Asparagus with Beurre Blanc

I went shopping late so I pulled this meal together in record time. I got the chicken in the oven first, it would take 45 minutes to cook through to the bone. I followed the directions on the Shake'n Bake. The potatoes were boiled in salted water then finished with butter and milk.  I steamed the carrots and broccoli together, which worked fine. 

In a small sauce pan I boiled 1-2 oz. of white wine till it was reduced by half then let it cool a bit. I whisked the melted butter in and to my amazement the emulsion held together. I heated it up and drizzled it over the asparagus. It was a really nice change from lemon juice.

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