Grade: A
Make Again: Maybe
Recipe Source: Cook's Illustrated (January 2004)
This was pretty good, but has a lot of fat for a quick weekday dinner. I made a significant change to the recipe which calls for 2 cups heavy cream and replace 1.5 cups of it with chicken stock. It worked well. I'm sure it would be even better with all the cream, but I just have no desire to eat something that heavy, because I will only need a tiny serving to fill me up.
The sauce also include sun-dried tomatoes, thyme (I used dried), dry wine (I used vermouth) and a splash of balsamic vinegar. It was a good sauce with a touch a creaminess from 1/2 c. cream.
I did my usual mistake of prepping during cooking, instead of prepping before, which made some of the work a little stressful, trying to get things ready in time. I really should prep more before I start.
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