Excellent, tho’ I didn’t follow the recipe precisely. Hubs and I try to watch carbs where we can, so I coated the chicken breasts in almond flour rather than bread crumbs. (I’m relatively new to this but it’s delicious!) Not called for in the recipe, but I seasoned the chicken as well as the flour well, with salt, pepper and garlic powder. Lemon juice was more compatible than lime with what I was serving with the chicken, and I deglazed the pan with some white wine in addition to the juice. Reduce that to just a couple/few tablespoons (for 2 servings), then over low heat swirl in the butter (little by little or your sauce will break) for a luxurious sauce. Couldn’t ask for a lovelier, more inviting presentation or a more delicious entrée.
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Excellent, tho’ I didn’t follow the recipe precisely. Hubs and I try to watch carbs where we...