Just loved this chicken and sauce!!! I only made 2 chicken breast, but made the whole amount of sauce, as I was serving this over pasta along with some green beans. The only other thing I changed besides the number of breasts was to use low-fat sour cream, which still tasted out of this world good. Thanks so much for sharing the recipe Twissis!! Made for ZWT8.
Delicious ! I made the reipe as directed except for subbing regular brandy. The brandy added an excellent flavor. I will make this again.
Yummy chicken. I made this as directed except I changed it up a little bit in step 4. I added the brandy and flambed it . I like to pretend that I'm a gourmet now and then, And seeing all of the pretty flames helps me fulfill my fantasy. lol. Then I added the broth after the flames died out. It was a really nice dish and I totally enjoyed the sauce. Thanks twissis for sharing. Made for ZWT8 France.
Wow - great and flavorful chicken! Elegant look and taste but really very quick and easy to make. The chicken was very tender in this cooking time, and we really loved the sauce. Served topped with fresh ground pepper and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
Very flavorful. We used fat-free sour cream and it turned out just fine. This was nice and we served it to guests. Next time I think we'll use more tarragon because I didn't taste it very much with the 1/4 teaspoon crushed. We served this with warm French bread and "Green Beans with Shallots & Tarragon" (Green Beans with Shallots & Tarragon), which was also fantastic and went very well with this recipe.
Followed the recipe exactly, and it was delicious. Apricot flavor was mellow, but tasty. Definitely would make this for guests. Directions were right-on! Thanks.
I thought this much too good for a regular Wednesday night family dinner, but the family disagrees! I bought 6 chicken shnitzels and just upped the ingredients to accomodate without really measuring. I didn't have any apricot brandy, so I used orange juice. I also left off the sour cream as we don't mix dairy with poultry. For the same reason the butter became margarine. I cooked up the whole thing in a ridged grill pan and the chicken was tender and just the way we like it. I served this with Parsnip and Celery Pilaf (Ww Core) and an Israeli salad. The family loved it, and I believe this is "guest-worthy" as well!