as written, a 4, but with changes, I couldn't keep my hands out of it. This would be a great way to make chicken fingers for the kids, but could easily be done in the oven and forget the wine. I used shredded parmesan and romano and was afraid if I just sauteed that way, it would stick after melting so rolled them in a combo of parm and romano, then in egg and into Italian bread crumbs. The coating stayed on nicely, and after browing removed and sauteed sliced vidallia, 4 cloves garlic then deglazed w/the white wine and also added equal part chicken stock. Returned the strips to the pan (after I had had a 'few'. The strips alone were wonderful and crispy)and simmered. This made a nice brown sauce that I served over angel hair. With the changes this had an incredible taste. My husband loved it. Next time I will forgo the frying of strips and do the breasts in the oven then proceed w/recipe. I think the wine alone would not create enough sauce to put over much of anything. Thanks for this great recipe that can be tweaked to suit all tastes.
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as written, a 4, but with changes, I couldn't keep my hands out of it. This would be a great...