I loved the flavor. I didn't make any changes since it was the first time. Next time I will try it with broth instead of wine. Unless you have a very large saucepan-like skillet with lid, or you really roll the chicken tight, you're only going to get 4 maybe 5 in a pan. I had to use two pans, and the second pan wasn't up to the task. You're frying with butter, so temperature control is paramount in not burning the butter; you need the right kind of saucepan-like skillet with lid to do this right. It was a tale of two batches for me. The one in the right skillet, cooked at the right temperature was perfect. Luckily, I was able to make the sauce with that non-scorched pan of butter and stock. I think the next time I make it, I will only make 4 servings, and it will be totally awesome. I'm a tough critic, and through it all, I got nothing but rave reviews from the family. Did I mention NOT burning the butter?
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I loved the flavor. I didn't make any changes since it was the first time. Next time I will...