Change Preferences | Sign Out
SEARCH:
washingtonpost.com
Web
| Search Archives
Page 4 of 5   <       >

Recipes

TOOLBOX
Resize
COMMENT
0 Comments 
Discussion Policy
CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging
» Links to this article

For the brine:

8 boneless skinless chicken breast halves (about 3 1/2 pounds total)

Salt

For the chicken:

Salt

Freshly ground black pepper

3-4 tablespoons cold unsalted butter

1 tablespoon canola oil, or more as needed

1/4 cup white wine

1/4 cup dry marsala

1 1/2 cups Demi-Glace (recipe follows; may substitute store-bought)

1 tablespoon tomato paste


<             4        >


© 2005 The Washington Post Company