This one got rave reviews at my table! I can't eat garlic, so I nixed that and used a mix of regular olive oil and butter. I noticed that one other review used EVOO, but I don't ever heat EVOO. Don't like the flavor. I used chicken TENDERS sprinkled with a tiny bit of water and pounded between pIieces of wax paper, cut them in half so they were about three inches wide, dredged in Wondra flour, salt and pepper, then arranged them in the hot oil/butter. Quickly browned (2 minutes each side), then removed to a 2" deep casserole. We love mushrooms, so I increased to 8 oz. and browned them with salt and pepper. I spread the mushrooms over the chicken pieces. I did not have demi-glace, and when I went to my cupboard, I realized I did not have chicken stock. Panic! All I had was organic beef broth! My other choice was water, so I used about 1/2 cup of the beef broth, then white wine and the juice of one lemon. I poured the liquid over the chicken/mushroom and sealed with tin foil. At 350, I cooked for an additional 30 minutes, opened the foil and added the capers. Turned the oven off, but left the casserole in the oven while sauteeing leftover spaghetti in olive oil. Served the pasta on the side and had plenty of sauce to drizzle over both. This was delicious and that little bit of beef broth did not harm it in the least. Chicken was tender. My husband "yummed" all through dinner!
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This one got rave reviews at my table! I can't eat garlic, so I nixed that and used a mix of...