This was good, but not spectacular. Though my husband liked it. I think it verged on being really good but it is missing something. I slightly increased the broth and vinegar and added 1-2 teaspoons of sugar to cut some of the vinegar as I suspected it would be a bit tart as is. I also pounded the chicken becuase I like the tenderness of pounded chicken. I omited the flour b/c no one said it worked here but used a lot of All Season on the plain chicken.
The cooking method is very similar to chicken marsala, where a seasoned flour dredging is then browned in butter. I might try to do that next time. I like the reduced vinegar and garlic flavor, but I have to agree with some others that it was a touch bland. If you werent getting a mouthful of vinegar sauce the chicken was really mild tasting- almost boring. I had to salt it up quite a bit after cooking.
There is a more savory similar dish that is Chicken Abdoo with soy sauce and vinegar which is worth looking at if you like this one. But I am going to try next time to pound, dredge in seasoned salted flour, sautee in butter and maybe double the reduction sauce so you cant help but get it with each bite. It was a little bit scarce after reducing this time.
I am going to try this again, but as written, Id say its a 3 star. I think I would have been really unhappy with unpounded chicken as the flattened chicken was at least more exposed to the sauce during cooking.
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This was good, but not spectacular. Though my husband liked it. I think it verged on being...