Hello All-
Not sure if this question is best suited to the "terms & techniques" forum but here goes: I am making pan-seared chicken breasts with a lemon and chive butter sauce (that includes shallots). To go with it, I'm also making pan-roasted broccoli. The broccoli recipe calls for a lemon brown butter sauce (that includes garlic and thyme). So the silly question is: should I make both of these sauces or just use one sauce to use on both the broccoli and the chicken? It seems silly to do two different sauces for such a simple meal, but I'm pretty new to cooking (have been teaching myself) and don't know my way around all that well just yet). Thanks for any advice folks have!
Not sure if this question is best suited to the "terms & techniques" forum but here goes: I am making pan-seared chicken breasts with a lemon and chive butter sauce (that includes shallots). To go with it, I'm also making pan-roasted broccoli. The broccoli recipe calls for a lemon brown butter sauce (that includes garlic and thyme). So the silly question is: should I make both of these sauces or just use one sauce to use on both the broccoli and the chicken? It seems silly to do two different sauces for such a simple meal, but I'm pretty new to cooking (have been teaching myself) and don't know my way around all that well just yet). Thanks for any advice folks have!