As described it was okay. Next I made it with some suggested changes - breaded the chicken breasts, switched up the champagne for a pinot grigio that was semi-dry , changed heavy cream for half and half with a little roux to thicken. To add flavor: before you fry the chicken, toss some chopped pancetta (bacon will work)in the butter and oil till cooked. Remove. Fry chicken. Remove. Add to pan: mushrooms, wine, whole roasted garlic cloves (I used 6-8) cream, cracked black pepper and fresh thyme. Simmer for a half hour. Add pancetta, some scallions. Serve with asparagus tips and oven roasted cubed potatoes.
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As described it was okay. Next I made it with some suggested changes - breaded the chicken...