Sautéed Lemon Pepper Chicken with "Shishito" peppers. Sauté chicken (season with salt, and "lemon pepper"), remove chicken from pan, deglaze pan with Sherry, add more lemon pepper, green onions, broccoli, cauliflower, “SHISHITO Peppers" (key to this dish), and chicken broth (thicken with you favorite method "I used a corn starch slurry"), return chicken to pan and let rest for 5 to 10 minutes… serve over rice with a squeeze of fresh lemon. Talk about OUTSTANDING… I’m telling you now… YOU …
11. Bourbon Pork Chop & Squash w/Lemon
Separately sautéed green squash and "white" onions. Sauté Pork Chop, deglaze pan with Bourbon, add green onions, chicken broth (thicken with corn starch slurry). Serve with "separately" sautéed green squash and "white onions" on the side.… now this is a meal… nice light smoked flavor, and a "CLEAN" taste. Squeeze a little fresh lemon on the squash “Wow!” It was a completely new kind of “Squash Delight,” with the strong aroma of onion and the “tang” of Lemon. …
10. Chicken & Zucchini Sautéed w/Marsala
Marsala is a little too "sweet" Sauté Chicken (seasoned with salt, and black & red pepper), deglaze pan with Marsala red wine, add green onions, zucchini, more salt and pepper, add chicken broth (thicken with your favorite thickener), return chicken to pan and let rest for 15 minutes... serve over rice. This was good, but the Marsala is a little too sweet, sautéing with “Marsala” might be better with dishes like Pineapple Chicken or Orange Chicken because of the sweetness… still, this …
9. CHICKEN Sautéed w/BLANCO-TEQUILA
Blanco-Tequila has less bite Sauté Chicken (seasoned with salt, and red & black pepper), remove chicken from pan, add green onions, deglaze pan with Blanco-Tequila, add broccoli, cauliflower, and chicken broth (used a corn starch slurry as thickener), return chicken to pan... let rest for 15 minutes, serve over rice or noodles. This tequila has less bite than Blue Agave-Tequila. "ENJOY” …
8. ORANGE CHICKEN w/Sherry
Sautéed Orange Chicken Sauté Chicken, remove chicken from pan, add green onions, deglaze pan with Sherry, add Worcestershire sauce, sugar, broccoli, and cauliflower (broccoli, and cauliflower where pre-heated in microwave before adding to sauté, steaming would be better), add orange juice (thicken with corn starch slurry), return chicken to sauce, let rest for 15 minutes... serve over rice. This is as good as (if not better than) what you get from a Chinese Fast Food restaurant... GREAT …