Chef John you have given me a keeper! I did make a few changes in my own recipe which included bonless chicken thighs instead of breasts (jucier), I added fresh minced basil, about 4 tablespoons of fresh minced parsley, substituted chicken broth for the water, tempered (poured a little of the sauce in a cup, added flour, whisked and returned to broth) the sauce, used a whole bottle of capers, and instead of dredging with flour, i seasoned the flour inside a paper bag and coated my chicken that way. The excess flour was used when I thickened the sauce. Other than these changes, I loved it! I think I will use a little minced garlic as was suggested from another fellow Allreciper.
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Chef John you have given me a keeper! I did make a few changes in my own recipe which...