Monday, February 20, 2006
Review: Chicken Milano
I gave in to the peer pressure, and decided to try this out. I made a few changes to the recipe while cooking. I used about a half cup of dry white wine while simmering the sun-dried tomatoes to release the flavors, and also used the wine to de-glaze the pan after searing the chicken.
I cut the chicken breasts into cutlets, and sautéed it that way. It didn’t turn out dry at all.
Oh, and I added about a half cup of fresh mushrooms to the sauce at the same point when I combined the pan juices to the tomato sauce. I thought it added an extra veggie, and really went well with the other flavors.
I enjoyed it, and I think the hubby did too, but he did have to add a mound of parmesan cheese and about six tablespoons to crushed red pepper because it “wasn’t spicy enough.” Go figure.
Categories: recipe_reviews
I cut the chicken breasts into cutlets, and sautéed it that way. It didn’t turn out dry at all.
Oh, and I added about a half cup of fresh mushrooms to the sauce at the same point when I combined the pan juices to the tomato sauce. I thought it added an extra veggie, and really went well with the other flavors.
I enjoyed it, and I think the hubby did too, but he did have to add a mound of parmesan cheese and about six tablespoons to crushed red pepper because it “wasn’t spicy enough.” Go figure.
Categories: recipe_reviews
