I'd like to make a chicken dish that calls for browning the chicken parts in clarified butter. Just wondering if it's a good idea to clarify a pound a butter and keep it in the fridge. Or wiser to just do the smaller amount for one recipe?
In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving.