This is a similar recipe I've used for 50 years I too do not dredge the chicken, not necessary. Along with the suggested ingredients I have added chopped black olives, thin sliced pepperoni, and spicy Italian sausage with the chicken for added heat. I use a good Italian seasoning already put together as it seems to have the perfect balance. I never use wine in the sauce, prefer it on the table. Be sure to brown the meat in olive oil not vegetable oil for wonderful flavor. Also I add a little parmesan freshly grated to the sauce while cooking to incorporate the flavors, plus have it on the table to add when serving. If the sauce is a little too sharp, add a sprinkle of sugar to mellow it. Careful not to use much, you don't want it sweet. This is a recipe you can be creative with.
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This is a similar recipe I've used for 50 years I too do not dredge the chicken, not...