The flavor of this chicken was phenomenal, but we were a little turned off by the way the coating on the chicken got soggy by simmering in the sauce. My daughter and fiance have asked me to make this again, but we all agree that the chicken should be browned in the butter and then set aside and kept warm while the sauce is prepared, then briefly dipped in the sauce and served with extra sauce on the side or drizzled on top. The only changes I made to this were to add about 1/2 cup of white wine to the sauce (I doubled the sauce so we'd have enough to put over our rice) and I added the zest from the lemon to the sauce as well. I also added just a touch of salt to the seasoned flour before breading the chicken. I served this with French cut green beans and Slow Cooker Risotto (a personal recipe from an AR member).
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The flavor of this chicken was phenomenal, but we were a little turned off by the way the...