Take Bertoli from "Meh, okay" to "Hey that's pretty tasty!"
So, I know this thread is mostly filled with actual nice, real recipes. But I wanted to share my method of "Enhancing" Bertoli's Chicken Florentine and Farfalle.
What You'll Need:
- Bertoli Chicken Florentine and Farfalle frozen skillet meal
- A bit of chopped onion (About one slice worth) or a chopped shallot if you prefer the taste of shallots
- around a teaspoon of minced garlic. It can be fresh or jarred, doesn't matter to me.
- Just a quick dash or two of Season Salt. Yes, that's right, season salt.
- Italian Seasoning (or you can mix your own out of oregano, basil, etc)
- Any other seasonings you want to throw in (Parsley, bay leaves, etc)
- Around 3 TBSP butter.
- FRESHLY GROUND black pepper
- A little bit of white wine. (Cooking wine or cooking sherry will do if you don't want to use proper drinking wine)
- Melt the butter over medium high heat
- Saute those onions in it. Twist that pepper grinder over them a bit while they saute
- Here's where you can diverge a bit. Once those onions soften up a bit, you can either mix in the seasonings and wine and let the wine boil down a little before adding the bagged bertoli, -OR- add the bagged bertoli now, stir it up so the onions don't get overly dark, and then add the seasonings and wine before putting on the lid.
- Put on the lid and cook it for 10 min over medium high heat like the bag says
- Around 7 minutes in, take the lid off, and add your garlic and stir well.
- Once your 10 minutes are up, take the lid off and watch it (stirring constantly) so your sauce (made saucier by the addition of wine) boils down a bit more.
- Take off the heat once you're satisfied with the consistency. Let it sit for a few to cool down and to finish thickening up.
- Enjoy some Bertoli that, for me at least, tastes significantly better than it does when prepared normally.
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