As with many recipes, the ratio of ingredients just aren't right. With that said, I'm rating this based on the flavor alone. There is no way that the sauce as written will yield enough for six chicken breast halves. I had two large boneless breast halves that I ended up slicing in thick medallions. Departing from the suggested cooking method, I browned them in the olive oil. Then I added the butter, juice from a Meyer lemon, some of the chicken broth, and the mushrooms. I sauteed them for about five minutes, then added the flour and more broth to thicken. It made a very nice sauce, but I had to more than double the broth to have enough for two plates. My hubby and I both enjoyed the savory flavor and tenderness of the chicken.
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As with many recipes, the ratio of ingredients just aren't right. With that said, I'm rating...