Definitely deserving of its reputation. I have tried many hall of famers here and not all of them are worthy but this is. I pounded the chicken very thin, and since I am not a fan of swiss I used provolone and proscuitto in place of ham. Worked great. Then I rolled and secured with dried spaghetti noodles. Thank you thank you thank you to the submitter who suggested that, it's just about the best kitchen tip I've ever received! I pan fried the chicken in half butter/half olive oil until brown, and preheated (at 350 degrees) a baking dish lined with foil while doing so. Then I baked the chicken for 15 minutes while I simmered the wine (used a $5.00 Pinot Grigio)and bouillon. After about 10 minutes I added the chicken back to the pan, added the cream and then baked for about 5 minutes more. Finally, I removed the chicken, whisked the sauce, and served it. I let my dinner guests top their chicken with as much or as little sauce as they like. Everyone loved it, it was devoured, and my husband told me twice it's the best dish I've ever made. Coming from him, that's a big compliment!And I agree that the wine is not optional. Only leave it out if you really have to.
Was this review helpful?
12 users found this review helpful
Definitely deserving of its reputation. I have tried many hall of famers here and not all of...