Why is stuff cooked in butter so much better than not?
I breaded some scrumptious chicken breasts and had one under penne pasta and marinara. I cooked half the batch of chicken just dry with nothing in the skillet, just the breaded chicken. It formed a nice crust and frankly wasn't half bad. But I did the last two breasts in about a tbsp each of butter and olive oil. Oh, my!!! The golden crust was soooooo good. Can you tell which is which?
I only had a bite. I'll save that for J or the kids.
I just want to know WHY???
3 comments:
I think the butter is on the right. I know what you are saying....I have dry eggs a lot but then I taste the ones cooked in butter and think they taste like Heaven!
Hey Vic, Do you have Windows Movie Maker? I just dropped the pictures in, it's pretty easy! I am on Facebook. Let me see if I can find you!
It's so unfair, isn't it??? :-)
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