This was good, but lacking something. I foured the chicken breast and fried them in some olive oil on both side to brown, the added the garlic and also a tbs of tomato pastelet the paste brown for a minute before adding the vingar and broth and let this reduce a bit before adding the chicken in to finish cooking. This took about 4 minutes and by then the sauce was a perfect consistency. The chicken came out great, I think if you pan sear the floured chicken first it seals in the juice and alsoprevents the floury taste some are refering to.
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This was good, but lacking something. I foured the chicken breast and fried them in some...