I’ve been making a lot of fried chicken lately, and I’ve found a lot more delicious versions of it.
One of my favorite things to do is to make a side dish and put some of my fried chicken on it, so this was a perfect option.
The recipe for this Florentina sauce comes from the New York Times.
It’s not the original recipe, but I think it is good enough to get by.
Fried chicken fried in the Florentin sauce is really flavorful, creamy, and the sauce has an umami flavor.
I think you could even serve this over a bed of rice or noodles.
You could also use it as a main dish, but that would probably be a bit different.
The sauce is great served with some fresh parsley, parsley flakes, garlic, and a dollop of tomato sauce.
P.S. This dish would be perfect for a Thanksgiving dinner or any time of year when you want a meal with a little more flavor and texture.
Here’s how I made the Florenino sauce: In a medium bowl, whisk together the olive oil, sugar, and lemon juice.
Whisk in the onion, garlic and tomato paste.
Add the chopped parsley and stir until the ingredients are well combined.
Spread the sauce evenly over the chicken and top with a dollip of tomato.
You can also put some fresh chopped parsleys on top.
I used the olive seedless marinara sauce, which I think was my favorite.
What’s your favorite dish to make with fried chicken?