Very good. I find if you slice the breasts thin and pound to a 1/4 inch you can quickly saute them in butter and olive oil, remove them to a warm platter, make the sauce and return the chicken to the pan for a brief simmer to merge the flavors. I did not use flour to coat the chicken, but preferred to use a mixture of butter and olive oil to brown. The butter gives an added bit of richness to the sauce. I also sauteed the zuchinni and carrots in butter and olive oil and added a splash of lemon juice and sherry at the end to enhance the flaors. I served on a platter with the vegetables surrounding the chicken and sauce spooned over the dish. Served with rice. Thank you for this delicious recipe.
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