I liked the basis for the recipe, but found it lacking in some flavor levels and presentation; it's clearly the trade-off for simplicity (which is so great with this recipe!). This recipe is a great base from which to build some experiments upon! I substituted an additional 1/4 C of flour and 1/2 C of buttermilk for the sour cream (this one, honestly, was not wanting to have to run to the store...), replaced the canned mushrooms (deviation from the traditional, but adds texture and color, and the condensed mushroom brings the same mushroom taste in) with 2/3 C rough chopped broccoli florets, an additional clove of garlic and teaspoon of fresh ground black pepper, a dash of chili powder (little kicker), and added some rough chopped parsley sprinkled over the whole thing right before putting the lid on. As an additional alternative, I also pocketed the chicken and stuffed it with a slice of Swiss cheese and used toothpicks to keep it shut, kind of a la cordon bleu. Turned out FANTASTIC.
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