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This was very good. I wished I had flattened my chix, as it was hard to get them done without overcooking the bread crumb coating. I used FEB (flour-eggs-bread) (Thank you Big Daddy from the Food Network) to get my crumbs to stick. I do that no matter what the recipe says. I used fat free half & half, so I also had to use a little cornstarch & water to thicken the cream sauce. Only I used too much cornstarch, which is why my cream sauce is SO thick. I could've thinned it back out with more water, milk, cream, or butter, but we weren't bothered & just ate it nice and thick. I would probably be willing to make this again but only if I had time to really think about what I'd add to the sauce to make it more "our" thing. Garlic, for sure, and possibly crushed red pepper.
Date Posted: Nov. 10, 2009
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