This was "good." Used 4 big fat chicken breasts and pounded them down thin. Not all the breasts would fit in the pan, so I browned them in two batches and set aside. As a reviewer suggested, I de-glazed the pan with white wine and cooked the mushrooms and onion separately. Poured in the sauce (made extra since serving over dry angel hair pasta and it need some extra), and brought to a boil. Tossed the chicken in and sauteed on low for about 20 minutes. Since the breasts were thin, they were very nearly done already. I thought it turned out okay, but the husband raved. The two kids, under 6, ate a few bites. All and all, I would make this again, but maybe add capers. I think that's what was missing for me. Thanks for this recipe!
Was this review helpful?
5 users found this review helpful
This was "good." Used 4 big fat chicken breasts and pounded them down thin. Not all the...