I am sure this recipe is good as is but since i follow a severely restricted low carbohydrate diet i change a few things. The result was delicious. Replace the flour with about 3/4 cup of crushed pork rinds, yes pork rinds. Try it. they make a remarkable breading and have practically no carb content. I dipped the prepared chicken lightly in cream before rolling them in the crushed pork rinds. I also omitted the corn starch and found the sauce quite thick enough without it. I garnished the completed dish with a little torn basis. My guests loved it and commented on how beautifully browned the breading was. A Keeper
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I am sure this recipe is good as is but since i follow a severely restricted low carbohydrate...