This is a delicious recipe, but even better with modifications. My family really liked it the first time I made it, and absolutely loved it the second time around with the changes I made.
I used a large box of mushrooms because we all love them, and sautéed them, along with half a chopped onion, in white wine, olive oil and garlic.
I browned the chicken in olive oil, garlic and white wine, but had a hard time getting the breading to stay on the chicken, so I may skip that part altogether next time and also save some calories. To lighten it up even more, I also skipped the cheese. I really don't think the dish needs either.
Instead of broth, I used a chicken bouillon cube dissolved in 3/4 cup of water and mixed in 1 can of cream of mushroom soup, as others suggested.
I also seasoned the dish with salt, pepper, onion powder, garlic powder, parsley and basil, and served it over rice with the sauce from the pan as a gravy. I will be making this often!
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This is a delicious recipe, but even better with modifications. My family really liked it the...