I made this as suggested excepting the flour which I just plain forgot. I suspect it's prescence is there to thicken the sauce so add it later, or cornstarch, whatever, or not, if you like a thin sauce. I kept my breasts whole, in future I would suggest cutting them in strips or pounding them flat. The flavour of the sauce is good but needs to be carried further into the chicken. This is a pretty simple dish and you could and probably should expand this a little to include some more complexity, a reduced red wine, some shallots, white pepper and sliced red peppers. For the record I've long since discovered the error of cooking with cheap Balsamic vinegar. Do not make any recipe requiring Balsamic vinegar with cheap stuff.
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I made this as suggested excepting the flour which I just plain forgot. I suspect it's...