As a chef, I decided to do some looking around on this website for ideas on dinner. This recipe caught my eye, and it was decided. In my professional opinion, this recipe can easily be a gourmet meal, with very little prep time and few ingredients. The sauce resembles a simple chicken veloute, and after being strained, can really make the dish something to remember. I do have a suggestion. In order to make the sauce slightly thicker, a beurre manie can be added right before the serving in order to keep the sauce from running all over the plate. Absolutely delicious.
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As a chef, I decided to do some looking around on this website for ideas on dinner. This...