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This is a GREAT recipe! Made it last night & actually went to the trouble of skinning & boning my chicken breasts. DH wandered by during the procedure & casually remarked it looked like I was skinning turkey breasts - they were big. That caused me to double the other ingredients - I am soo glad I did b/c the sauce is FAB!Made with a Sauvignon Blanc, next time will go for an oaky chardonnay. This recipe deserves fresh pasta so next time I will make the pasta the day before. This I will serve to guests - it is sooo good. BTW - with purchased boneless/skinless breasts this would be a mighty quick recipe too! Thank you abloom69 for a keeper!

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Buster's friend April 30, 2007
Jump in the Pan Chicken