I changed this recipe a bit so hopefully no one will accuse me that I made it a completely different recipe, but I felt that it may make it better. I dipped the thigs in flower then egg then breadcrumbs as many other recipes call for and then followed as specified. I cooked this in wine/ vermouth mixture. Tend to use vermouth more than traditional white wine b/c it has a crispier flavor. The breadcrumbs made it absorb the liquid quickly so unfortunately I kept having to add more wine and was required flip chicken over a lot so it would not stick. However, after doing so I thought it came out great and BF liked it as well so I was happy. The wine taste was really nice not over bearing. I used pitted olives and overall I didn't have any complaints, the flavors of the olives, mushrooms, wine, and tomatos really did make this worth while and would definitely try this combination of flavors again. A
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