My cheese leaked out of the chicken and burnt in the pan. As others have pointed out, the sauce was a red, greasy mess due to the the butter, paprika, and cheese. When I poured the heavy cream/cornstarch combination into the pan as indicated, it thickened into a sauce, but the sauce was extremely bland. The chicken itself was tough, probably overcooked due to the recommended length of time; The interior temperature of the chicken after cooking was more than 180F (and rising; I didn't wait for the meat thermometer to reach the peak temperature), and the recommended temperature for chicken is 165F. Absolutely inedible.
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My cheese leaked out of the chicken and burnt in the pan. As others have pointed out, the...