This is a great base recipe, and with some creativity, it can be made several ways. I don't coat the chicken with flour. It adds too many carbs to the meal and the fat content is already too high. I use half olive oil, half butter to cut some of the fat. I fry it quickly, just enough to brown the breasts, then remove and place in a baking pan. Instead of white wine, I use chicken broth mixed with the bouillon granules, and put it in the bottom of the baking pan. I also add a whole bunch of fresh garlic to this recipe. It makes it absolutely incredible, if you're a garlic fan! I slice cloves and roll them up with the chicken/ham/cheese. I add garlic slices to the chicken broth. And I also add minced garlic to the sauce. It's really, really good and a big hit every time I make it.
Was this review helpful?
0 users found this review helpful
This is a great base recipe, and with some creativity, it can be made several ways. I don't...