I made some tweaks to the recipe according to the previous reviews and my own personal tastes. First of all, I tried to use lower fat ingredients when I could (Fat-free cream of mushroom, reduced fat cream cheese)
I dredged the chicken in seasoned flour and heated a bit of oil and sautéed them for about 3-5 minute on each side, just to get a golden color and a little crispiness. Then I removed the chicken and prepared the sauce in the pan after de-glazing with chicken broth. I added just chicken broth instead of wine and increased it to about 2 1/2 cups because the sauce seemed really thick. (We personally don't like thick sauces and the "stick to your ribs" feeling). I added the chicken back and simmered for twenty minutes. It tasted great!
Side note, the italian dressing mix smells and tastes a bit like the mix to make those pasta side salads so if you are a fan of those, you will love this meal.
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I made some tweaks to the recipe according to the previous reviews and my own personal tastes....