淡い花火

Back when I was working, I was experimenting with every crock-pot recipe I could get my hands on. And of all those that I tried cristal champagne, Creamy Italian Chicken was by far the most requested meal by the boyfriend. He never actually called it by it’s proper name; to him it was just that “chicken stuff,” but I guess after dating for seven years you learn to translate such things Floor Stand.
I liked making this recipe because it was so, so easy to do, but if I’m being honest I wasn’t a big fan of how it turned out. I thought the chicken was dry and the sauce was too think, but at the time I didn’t know the proper way to remedy that. The obvious answer is to add more liquid, but what? Just water, or something else? And how much to add ?
Now that I’m feeling more adventurous (and my kitchen is better stocked), I experimented with adding a little bit of chicken broth to the crock pot. Needless to say (cause otherwise I wouldn’t waste your valuable time with a post) I think this addition finally rounded off the missing link in the original recipe. Now I’ll probably be the one asking him if he’s in the mood for that “chicken stuff” for dinner solar motor.