I read a lot of both the negative and the positive reviews of this recipe prior to making this and I find that most of the complaints are due to poor execution and not due to any fault in this recipe, that being said this is not a recipe for beginners and requires a bit of finesse to get right.
Everything turned out lovely. The chicken MUST be pounded out (Recommend approx 1/2 inch thickness) Useful trick... sandwich the chicken breasts one at a time between 2 layers of saran wrap on top of a cutting board (you can reuse the saran wrap for about 2-3 breasts)before you tenderize the meat as this will keep the mess/clean up to a minimum. For the ham and Swiss cheese inside I chose smoked varieties of both and had them sliced on the medium/thick side. In addition to the base recipe I used 2 chicken bouillon cubes instead of the granules (it was what I had on hand), about 1 cup pinot grigio, 1 1/2 cups heavy whipping cream and 1 1/2 tablespoons of corn starch. Sauce thickened up nicely and had plenty of flavor. We like a lot of sauce.
To quote my brother "I could eat this every day!"
P.s. Fresh steamed broccoli goes great on the side and the sauce tastes amazing on it!!!
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I read a lot of both the negative and the positive reviews of this recipe prior to making this...