This was DELICIOUS. I did, however, make a few changes. Instead of frying the chicken breast cutlets, I browned them in oil while sauteing some onions, garlic and turkey bacon (I didn't have pancetta) with them. I omitted the sun-dried tomatoes all together, mainly because I didn't have them in my pantry. After browning for 5-10 minutes, I added the sherry and let it simmer to reduce. When the sherry had reduced about halfway, I added the chicken stock and let that reduce. By this time the chicken was cooked all the way through, so I removed it to add the egg, skim milk (also didn't have heavy cream), and brie cheese. I added more brie than the recipe calls for because I LOVE brie. I used a little bit of whole wheat flour to thicken up the sauce, and then returned the chicken to the pan to coat. I served it over a bulgar "risotto," seasoned with butter, parsley, and pepper. My roommate and I ate every bite!!!
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This was DELICIOUS. I did, however, make a few changes. Instead of frying the chicken breast...