Overall this was a good recipe. I made a few personal preference changes. I always, always pound chicken breast, it makes for a much more delicate texture and cooks more evenly. I took the chicken out of the pan while the mushrooms were going and then added back when the vinegar and broth went in. Chicken breast doesn't take that long to cook. The simmering time was less than 10 minutes. For the garlic, I only had 3 (but they were large) cloves. Recipe didn't state whether to chop, mince, leave whole, so I just ran a knife through them a few times. The end result was very good. I will be making this again.
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Overall this was a good recipe. I made a few personal preference changes. I always, always...