Apart from the extremely weird basil garnish - which does indeed have a distinctly grassy taste - this was a really tasty, really easy meal. I wasn't sure whether or not to keep the skin on the chicken, so I took the healthier option, and removed it. I was making 2 servings, but I used a whole can of low sodium, fat-free chicky broth, and simmered the breasts in it, turning them every 5 mins or so. I omitted the wine because I only had cheap plonk, and I know from experience that that sort of crappola adds nothing good to a dish. Great recipe. Thanks!
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