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27c6ece1 6fed 4f78 b753 dcac0f1bd868  2016 03 29 00 02 49
Chef CMPeror
Chef CMPeror

Salt the deboned chicken, 3 hours in fridge. Salt and pepper + olive oil for the Brussels. Broil chicken for ten minutes add Brussels to oven, bake at 250 for 25 minutes. Sautéed garlic, onions, butter. And white wine and coconut milk and let simmer. Add sauce to al dente spinach Papardelle and drizzle on chicken. ENJOY! #ChefChrisP