I was SO excited to try this recipe. Sounded like the perfect change of pace for Easter - ham, chicken, sauce, upscale presentation if cut into slices. Used the following recommendations: pounded chicken between 1/4 to 1/2 inch thick, used panko with the paprika (also made half of my recipe using seasoned breadcrumbs - did not like this b/c it overpowered the other flavors and made the recipe taste "generic"), used 3 T of butter for browning in the skillet, used a no water added thick sliced D&W ham, thick sliced good deli swiss, a decent (12 dollar)chardonnay for the sauce, finished the chicken by baking, and then made the sauce in a saucepan on the stovetop (without drippings). We said it was 'pretty good, I guess.' Zero wow factor, really sort of bland (chicken tasted like butter from pan frying & the sauce like creamy, buttery, wine - no dimension/depth) with the swiss & wine tasting sauce not a hit with my 4 & 12 year old (they did eat it, though they aren't really picky) & although not so difficult to make it did have quite a few steps - left me feeling like it was nowhere near worth the effort. Still REALLY wanted this to be the perfect Easter recipe. So, if I don't find something different to try I might give it one more shot - this time adding garlic to panko, using olive oil and a little butter for frying, replacing all or half of the ham with procuitto, & saving drippings for sauce. I WANT to love this recipe, but so far it is a weeknight meal at best.
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I was SO excited to try this recipe. Sounded like the perfect change of pace for Easter -...