I'm giving 5 stars because I really, really like this recipe - with the following changes.
Made for 6 people, I used 1 1/2 lbs chicken tenderloin, 1/2 c flour, 1/2 c cheese, 3/4 tsp salt, 1/2 tsp pepper, 1 T oil, 1 c broth, 1/2 c white wine, 3 T lemon juice.
I combined the dry ingredients, dredged the chicken (skipped the pounding and the eggs), and browned it in oil. Then I put chicken in a 9x13" pan; mixed the broth with the leftover flour mixture, added it to the skillet with the wine and juice, and cooked to thicken. Poured the sauce over the chicken and baked until tender.
To serve, I sauteed chopped spinach with fresh basil and garlic and tossed with cooked noodles, and spooned chicken and sauce over the noodles. It beats anything I've had at the Olive Garden.
Sorry this review is so long. We all liked this a LOT.
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