I made half this recipe cutting the salt by half and decreasing the Italian seasoning to 1 t. I doubled the olives. I also went about this a little differently which in hindsight was probably a mistake. I cooked my chicken completely in the pan and removed it to a warm oven. Then I added my other ingredients. I was concerned that the sour cream would curdle, so in an attempt to prevent this, I mixed it with the milk and tempered it in the microwave to warm it up a bit before adding it to the pan. Well it didn’t help, my milk/sour cream mixture curdled immediately and I had a mess on my hands. This was probably my fault. I think my pan was too hot when I added it. I was able to salvage it by constantly whisking over very low heat. The flavor of this was very good, so I’ll have to give it another go, but I'll use heavy cream instead of sour cream. It will better withstand the heat of the skillet.
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I made half this recipe cutting the salt by half and decreasing the Italian seasoning to 1 t. ...