I too feel the sauce yield was a little low, so I augmented it (more milk, 3 1/2 pints cream, 2 tbsp cornstarch in a splash of cold water).
In addition I did this:
1. Cut chicken into strips first (didn't have a pan large enough to cook 6 chicken breasts at once); it took 3 batches of strips at a time-worked fine and cooked faster
2. Added fresh ground pepper to the chicken while cooking
3. Used Romano cheese rather than parmesan-just used the whole wedge-proportionate to my increase in cream/milk sauce base
This recipe is 'drop to your knees' good!
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I too feel the sauce yield was a little low, so I augmented it (more milk, 3 1/2 pints cream,...