When companies ask me to try out their products for review, 99 times out of 100, I politely decline and get back to the fascinating stuff I post on this blog about cleaning out your purse and leaving Post-it’s on your bathroom mirror for your hubby.
But this time, it was personal…
You see, I gave up on stainless steel cookware a long time ago. Because in my experience, while it didn’t stain, it did stick. And there is nothing worse than lovingly cooking an egg white omelet and having the finished product stick to the pan. (OK, maybe gout is worse than a sticky omelet, but you get my point.) And since we are trying to cut back on our cholesterol (Doctor’s recommendation) and lowering our food bill be 15% this year, every egg white counts.
So my friends and I are divided into two camps, Stainless Steel vs. Non-stick. And I swore I would never buy stainless steel again. But I have friends who gently persuaded me (IE: mocked me mercilessly) to give it another try. They were convinced that the pans I used before were cheap and ineffective. (Hey, my stuff has been called worse.)
So All Clad sent me a fry pan in exchange for my honest review. And I was ready to give it to them, both eggbeaters a-blazzing….
But I have to say – this pan ROCKS. My eggs don’t stick. Huzzah. And the best thing is that everything cooks so evenly. My chicken didn’t dry out on the ends and stay raw in the middle. Which of course, would never happen to me. (Let’s just say I’ve been known to sneak back to the kitchen to re-cook a piece of chicken that was so pink I could’ve slapped a Hello Kitty sticker on it and sold it to a seven year-old.)
Oh, and I have a gift for you as well. This Chicken Marsala recipe is the best I’ve ever tasted. Easy to make (or for Mother’s Day, may I suggest you have the recipe and ingredients lying around for someone else to make?)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/4 cup finely chopped onions
3/4 cup Marsala wine
Fresh Parsley to garnish
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms and onions. Pour in wine. Simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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