I halved the recipe since I was only cooking for one, and I used chicken tenders instead of breast halves and white wine in place of the vermouth. Because the tenders would cook much more quickly than breasts, I just browned the tenders and kept them warm while I made the sauce, then added the tenders at the end for about 10 minutes. The chicken turned out moist and tender, but I did not care for the sauce. I found it too lemony and also the Worcestershire sauce was too pronounced for my taste. Also, after I added the cornstarch mixture, the sauce became too thick so I thinned it with more chicken broth. I used 1 lemon since I was making a half recipe, but perhaps the lemon juice should be measured in teaspoons or tablespoons. Next time I'll reduce the lemon juice substantially and omit the Worcestershire sauce. Sliced sauteed mushrooms would be a nice addition, I think.
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I halved the recipe since I was only cooking for one, and I used chicken tenders instead of...