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Cook it. Sauce it!
Throwing another chicken breast in the skillet? Slipping a plain fish fillet under the broiler for the thousandth time? After repeated servings of pan-fried, broiled or roasted meats, fish or poultry, you may be looking for anything to change them up. One way to give them sass: Sauce 'em.
By Carol Mighton Haddix, Special to Tribune Newspapers
August 15, 2012