So good, but too sweet.
1. Flour, salt, pepper (both cayenne and black), oregano, and salt. Coat the chicken and then cook in butter and oil.
2. Remove chicken and put aside. Cook the mushrooms in the same pan until soft and brown. (next time I'm going to remove after this step, the mushrooms soaked up all of the wine and they tasted like alcohol)
3. Make the sauce. I doubled the sauce and I also added whipping cream, cayenne pepper, Italian seasoning, and garlic powder.
4. Add chicken and mushrooms back into the sauce and cook for 10 minutes covered or until your sauce thickens to your liking.
I served over angel hair pasta and topped with parmesan cheese.
I've been told adding a capful of vinegar will cut down on the sweetness. Any other suggestions would be great.
4 users found this review helpful
Sep. 23, 2011