See, I know that this doesn't look particularly impressive...and "impressive" certainly isn't a word I would use to describe it (because wow, is it ever easy)...but here's the problem: it also doesn't look that tasty. Even though it really was.
The moment my lovely friend Jenny told me about her Pan-Fried Chicken with Red Wine Linguine, I knew it was next up on my must-make list. It includes a few more pots and steps that my usual recipes (I try to stick to two pots, tops, because of the no-dishwasher/limited-space situation), but it's worth it.
This recipe is supposed to be only part of a bigger recipe involving baked chicken, but it is so unbelievably delicious that I insist you try eating it on its own one of these days...
