Excellent!! My only regret is not doubling the magnificent balsamic wine sauce! Made using chicken tenders which I fried about 2 minutes per side until golden. Also, I used only three garlic cloves which I thought was just right (but will double to six cloves when I double the sauce next time). Served with wild brown rice pilaf, fresh steamed sugar snap peas, and a sprinkling of fresh snipped parsley from my herb garden. So delicious!! Thank you, ForeverMama, for sharing this wonderful recipe that I will make again and again.
Delicious!!! Made this tonight for dinner with garlic green beans and served over Cauliflower "Risotto". I substituted chicken broth for the white wine and vermouth (didn't have any) I also didn't dredge the chicken in bread crumbs, I just seasoned the cutlets with S/P, garlic powder & italian seasoning. This was a HUGE hit with everyone! 11 year old proclaimed this needs to be made again SOON!!! Thanks for the delicious recipe!!
I used the thin chicken cutlets, so I didn't have to pound my chicken. This is delicious! I did cook my chicken a bit longer than a minute per side, as I wanted the breadcrumb coating to get brown. Otherwise, I made as posted. This was so good, that even though I made enough for 4 servings, 2 people devoured it. Thanks for sharing! Made for PRMR tag game.