I made this recipe with 2 very minor changes, and it was absolutely delicious. I took another reviewer's suggestion and browned the chicken in 3 tablespoons of butter and 3 tablespoons of olive oil, rather than 6 tablespoons of butter. I also used a little more than 1/4 cup of a nice Madeira wine and finished the half cup of wine with a white wine. The Madeira wine gave the sauce a wonderful flavor, similar to a Marsalla sauce, but a little sweeter. I used Perduce thin-sliced chicken breasts so no pounding-out was necessary. It also cut down on the cooking time. The thin-sliced breasts were perfect for this recipe. My son said this is now his favorite dish. My husband loved it, too. Thank you for such a simple, yet yummy, recipe!
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I made this recipe with 2 very minor changes, and it was absolutely delicious. I took another...