Wow! My husband says this is restaurant quality. Thanks for such a great recipe!
Just what I was looking for! I used white wine in place of the sherry and pork tenderloin instead of bird. EXCELLENT! Thanks Littlechick! You're the best!
Loved this recipe. I thickened the sauce with cornstarch like another reviewer suggested and used dried diced mushrooms in the broth since that was what I had on hand. I had bought chicken thighs and used them instead of breasts. Everyone loved it!
This was really, really good. The only thing I did different was to add a little cornstarch at the end to thicken the sauce so it would adhere better to the linguine I served it with. Thanks, Littlechick!
Very good!! I sauteed fresh mushrooms along with the onions. Will make this again!!
This was sooo good! I made it as written but didn't do the capers (we don't like them). I used white wine as that was what I had. I served it with a spinach salad and steamed rice. Will make this often. Thanks for sharing. Made for PAC Fall 2011.
This Recipe is almost exactly like mine, except at the end when I put the chickens back in the pan, with the sauce....I let it simmer for 30 minutes or so. And make sure you pound out the chicken breasts really well so they are not any taller than 1/4" or less! I also serve smashed potatoes with fresh rosemary and sauteed or steamed fresh asparagus spears. :-) This is my favorite dish ever, and a real crowd pleaser.