In the kitchen today, we welcome Chef Ken Tetzner from Phil’s Main Street Grille making chicken schnitzel over egg noodles with a Whaler’s hazelnut stout mushroom gravy.
A set of frying pans, a couple of casserole dishes- one ... Arrange the chicken skin-side up and roast for 30 minutes. Plunge the noodles into a bowl of boiling water for 1 minute, then remove ...
The Imagine broth made a comforting bowl of soup, and the chicken flavor became more pronounced after it reduced a bit from boiling with egg noodles and Napa cabbage. The addition of lemon juice ...