This chicken recipe was great. I used boneless, skinless, thin sliced chicken breasts. I browned very well as my husband does not like pale chicken. I added garlic, some thyme and did not add any salt. I doubled the wine and added about a quarter cup or so of chicken broth so there would be more liquid. I also sauteed the mushroons before adding. I only had to cook about 15 minutes and removed the chicken. I added the vinegar and sauteed mushroons and let the sauce develop for 5 minutes then added back the chicken and let it pick-up the flavors of the sauce. Will definitely make again. This goes great with Corn and Rice Medley on this site.
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This chicken recipe was great. I used boneless, skinless, thin sliced chicken breasts. I...