The wine gets absorbed into the chicken while cooking, and the flavor is fantastic! The sauce is so creamy and had a nice tart, yet mellow, sweetness that almost made it taste like cheese sauce. I did have a lot of trouble removing the toothpicks at the end, and my picky husband complained that he did not like that the chicken could have been crispier in texture if I had not simmered it in the wine. The sauce was also not completely white and perfect-looking because of the chicken drippings in the pan, which really enhances the flavor, but did not make as good a presentation. I have since made this again with the following changes; I butterflied the breast halves because I do not have a pounder, and the meat stayed together and cheese stayed in and I could get the toothpicks out just fine; dredged chicken in a mix of egg and milk and used half flour and half bread crumbs to coat, added 1/4 tsp salt, 1/4 tsp onion powder and 1/8 tsp garlic powder to flour mixture as well as paprika to try and replace the lovely wine flavor, saute'd the meat seperately from the sauce in butter and olive oil, mixed all sauce ingredients and simmered in a seperate pot untill mellow in flavor, I used jarlsberg cheese because I couldn't find swiss. Though the chicken wasn't quite as flavorful, it still turned out a five star recipe only husband had no complaints! We both loved it, what a keeper! This will also make a fancy dinner for company. Thank you!
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The wine gets absorbed into the chicken while cooking, and the flavor is fantastic! The sauce...