This was pretty good...I followed a few tips from others...we pounded chicken and dipped 1st in flour then egg then flour. Browned the chicken(which pretty much cooked chicken all the way), then put in some 9x13 pans and kept warm in oven while making sauce. We tried to double sauce but then got confused as to if we should add more butter since we were done browning. The butter kinda goes away as well, so we did add some more butter and as others suggested add a 1/2 tsp. of sugar. Since we doubled we added 4 tbls. of lemon juice, but i think next time i will cut back to 3 when doubling. The sauce was good, just had an initial tang to it, but it actually grew on me. Also next time instead of sugar I might try adding wine to see the taste difference.
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This was pretty good...I followed a few tips from others...we pounded chicken and dipped 1st...