I had two nice size chicken breast, so I butterflied them to make four. Added fresh minced garlic to the butter for extra flavor. Also added ground pepper and herbs de provence to the flour mixture, along with the paprika and salt. After reading the reviews I kept my sauce at the recipe's 6 servings, using homemade chicken broth and fresh lemon juice. Cooked my breast in garlic butter first for 3 minutes each side, then removed and kept warm on a plate while I cooked the mushroom mixture. I did toss in a few spoonfuls of capers too, why not? This was a wonderfully flavored chicken dish and not too hard to prepare. I would suggest if you do have six breast to increase the sauce, especially if you're serving over pasta or rice.
Was this review helpful?
0 users found this review helpful
I had two nice size chicken breast, so I butterflied them to make four. Added fresh minced...