This was FABULOUS!! I used clarified butter, (a must so that you are able to cook the chicken for 10 minutes per side and the butter won't burn). Also, keep in mind that clarified butter should always be made from UNSALTED butter and it's super-easy to make. I also used chicken cutletts which are about 1/2" thick and they worked out perfectly....no need to finish them off in the oven. I highly recommend doing this because if you do the coating is super crispy, (I also used panko breadcrumbs). I served it with mashed red skinned potatoes and asparagus and the sauce soaks into the potatoes and is to die for!! Also, keep in mind it's a sauce and not a gravy. Will make this again and again....
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This was FABULOUS!! I used clarified butter, (a must so that you are able to cook the chicken...