Reviewed: Mar. 7, 2012

Meh, not much to write home about on this one. The sauce was just okay and there wasn't much of it. If I ever made it again I would add some chicken broth to it, but I'll probably just look for a better recipe.

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Reviewer:

MAG'S MOM

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Cooking Level: Expert

Reviewed: Feb. 29, 2012

This was delicious. I was stumped how to make the demi-glace from chicken broth, but gave it a try based on the recipe description. Here is what I did: I simmered one can of chicken broth until it reduced by at least half. I used the remaining flour after dredging the chicken and added water to make a batter-like consistency. I probably only used about 1-2 Tbsp added to the reduced broth, heating over low to combine it until smooth & no lumps. It was really wonderful, I will make this again for the in-laws!

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Reviewer:

redviolingrl

Cooking Level: Intermediate

Reviewed: Feb. 27, 2012

I followed the directions with the exception of using chicken-flavored Better Than Bouillon instead of the demi-glace, as mentioned in some of the other reviews. It was fantastic! A huge hit with the kids, too. We'll definitely be making this again.

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me613

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 21, 2012

Awesome recipe! Thank you Strangecacti!! Only deviation on my part...used Kerry Gold Garlic & Herb butter vs. pressed garlic and butter. And used Better than Bouillon since I didn't have demi-glace.

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Reviewer:

Victoria

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Phoenix, Maryland, USA

Reviewed: Sep. 27, 2011

I make this fairly often and usually edit the steps to speed things up. I melt the shortening (butter really does taste best...) then sautee about a tsp. of minced garlic (in the jar). I don't slice open the chicken breasts: I use a rolling pin to pound the breasts between saran wrap until flattened uniformly. Dredge them in flour seasonsed w/s&p, sauteed them until golden brown, and keep warm in the oven while I sautee (canned or fresh) mushrooms, a bit of lemon juice, white wine if I have it (stock or water w/chicken bullion granuales also works), and usually a bit of flour mixed into the liquid before adding to the pan. Add capers last, then return meat to pan to meld flavors. I usually make double the sauce and serve w/either some kind of rice or some kind of pasta. Love the flavors!

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Reviewer:

Kate T.S.

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Aug. 25, 2011

Knock your socks off good! Excellent as is. No changes. SCORE!

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Reviewer:

delish

Cooking Level: Intermediate

Reviewed: Aug. 19, 2011

Made without capers & used a chicken "base" (couldn't find demi-glace). So, so good, easy yet elegant! I'll keep looking for a demi-glace & maybe sub greek olives for capers (hubs won't eat capers but loves greek olives). Any other suggestions for a good substitute for capers?

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Jul. 25, 2011

EXCELLENT! I had to make a big quanity for my large family. We all LOVED it! The only thing different that I did was added onion with the garlic, cream & basil with the final sauce. I topped it all off with fresh grated parm. cheese.

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Reviewer:

apacherose66

Reviewed: Jul. 20, 2011

This dish is not new to me at all, and I have always loved it. But I've always used chicken broth wih the wine and lemon juice, never demi-glace. The demi-glace made it even better - richer, with a more full-bodied flavor. An excellent, solid 5-star recipe. I would just caution against cooking the chicken for 6-8 minutes on each side. A few minutes on each side, just until the chicken turns opaque, is all this needs. Even a minute or two of overcooking can easily take this from moist and tender to tough and dry.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 13, 2011

About ten years ago I had a friend fresh out of culinary school who made this same dish and I never forgot it. I cut thin tenders instead of butterflying the breast and added shallots in with the mushrooms. Served with buttered bowties and my own lemon-pepper zucchini. To those who thought the caper oil tainted the flavor of the sauce, rinse the capers before adding them to mellow things out a bit.

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