I have done this several times, perfectly following the recipe the first time, then throwing rules out and following only the second HALF of the recipe after. I have subbed, omitted, or added as I found differences in my pantry from what the recipe calls for. I give this a 5 star rating based not only on the recipe but also on the friendliness with which it accepts adaptation. We now use plain sauteed chicken breast chunks, no frying required, remove them from the skillet, start the sauce, toss them back in at the end. After doing it the "right" way I can honestly say this recipe is also perfect the way we do it now, and has gone from a time-consuming Sunday dinner to a quick weeknight prep that my family requests frequently. We have even had it two nights in a row by demand! And there have NEVER been leftovers. *^_^* I double sauce too, it's what I eat over rice now, since after dishing up for two boys, a teenage girl, a very hungry man, and a baby girl who likes EVERYTHING, there's not much LEFT but sauce! We love it. I hope it might save some time for others who are put off by the double fry, to know it's perfectly delicious done this way. It saves time, fat (!), and the individual ingredients each still shine. Thanks for sharing this with us ChefDaddy!
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I have done this several times, perfectly following the recipe the first time, then throwing...