Love this recipe!! I've make this often now and vary it depending on what I have on hand. I've made it with Shrimp (I cook the shrimp shells down to make a reduced stock that adds tons of flavor to the sauce), shrimp and scallops as well as with chicken. When I make it with chicken, I cut my chicken breasts into 2 inch strips and saute them in a small amount of butter and olive oil, then saute my mushrooms in same pan. My family likes a lot of sauce so I use some added chicken broth or chicken crystals and thicken with cornstarch. Next time I make this I will dust the chicken in flour first, this way the sauce will be thicker and I wont have to add any cornstarch at the end. All and all this is a fantastic recipe, one my whole family enjoys and it is elegant enough for company.
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