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Creamy Swiss Chicken

Reviewed: Sep. 27, 2011
My husband LOVED this recipe. It was so quick and easy to make and as for cleanup, well..there was nothing left to cleanup! I used cayenne, S&P, garlic over chicken cutlets..they cooked up perfectly. I only had half the sour cream, added 1/4 of the wine and it was awesome, not too rich. A variation would be to double the Swiss even cook up some bacon strips and make it like a Cordon Bleu
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Reviewed: Feb. 23, 2007
There is an old wives tale from Spain that says, when beating in the olive oil 1) always go in the same direction and 2) don't look at it while beating it, look away. Else the mixture will be too watery.
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