Five stars because the recipe uses common pantry items and taste so good! I wanted to follow the recipe exactly, but I couldn't ignore previous comments. I am CERTAIN it would rate 5 stars with or w/out the adjustments. First thing I did was change servings to 2 and printed the recipe. My alterations(1) one large breast cut in half and pounded to uniform size and thickness (2) Mixed full amounts of flour and herbs then split mixture in half, reserving the other half for another day. (3) Used 2 Tblsp butter and 2 Tblsp canola oil. Heat fats in pan until bubbling subsides. (4) Dipped chicken and sauteed 2 minutes each side. Dipped again and sauteed until nice dark golden brown and removed to a plate and kept warm. (5) Sliced 4 mushrooms and added to the hot butter pan and sauteed for a little bit. (6) dumped in last of flour from the dipping dish and browned the flour. (7) Added the recipe's liquid ingredients and let all that simmer on low while I prepared side veggie. (8) When serving, I put 1/2 cup rice and pushed it around to cover a lot of plate, chicken breast on top, then a generous amount of sauce over chicken and rice. Loved the crust of the chicken. This was a perfect dinner for two. There is sauce left over (for potatoes tomorrow). On a final note, I had made herbed long grain and wild rice, but plain rice would have been better. I omitted capers cuz I didn't have any capers and zest just wasn't needed. This was a really nice dinner for two!
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Five stars because the recipe uses common pantry items and taste so good! I wanted to follow...