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.
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I took license with the recipe and what I ended up with, at least for Hubs and me anyway, was...