I took license with the recipe and what I ended up with, at least for Hubs and me anyway, was nothing short of manna from heaven. I dredged the chicken in flour before sautéing it and, because I’m really not crazy about balsamic vinegar, I used white wine in its place. The chicken is velvety smooth and fork tender. A little lemon might be nice, but this was fine just as is. Using just picked, mild and sweet bell peppers from my garden made this particularly delicious. I served this with “Spaghetti and Bacon,” also from this site, and sliced garden fresh tomatoes from my garden. In my mind it just doesn’t get any better than this.
Was this review helpful?
10 users found this review helpful
I took license with the recipe and what I ended up with, at least for Hubs and me anyway, was...