I like this a lot, but it was missing "something." Next time, I'll season the chicken with more than just paprika, and add a tiny spread of Dijon mustard to the roll up. I bought thin-cut chicken breasts, and they still weren't quite thin enough. The stated recipe should make this a mandatory step - the chicken breasts should be pounded to a quarter-inch thickness.
Just remember, the quality of the sauce is dependent on the quality of the wine. I used a good, oaked Chardonnay, and the sauce was definitely the best part of this dish. Delicious!
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I like this a lot, but it was missing "something." Next time, I'll season the chicken with...