A very quick and easy low fat way to prepare chicken. It's so tasty! Serve it over fettuccine or rice.
This is my recipe, they changed it a little when they published it, I generally make a roux with the flour and oil in the pan, and a little broth if necessary (it eliminates clumpy flour). As far as seasoning, I change out the season salt for garlic or onion powder, etc. based on the family's mood. I also frequently add mushrooms or onions; I have served it over rice, pasta, egg noodles, potatoes; I adjust the liquid (wine/water/broth) depending on who's eating. I think it's a good base to a quick easy meal you can adapt to you family's moods. - 02 Nov 2003 (Review from Allrecipes USA and Canada)
Not bad- but the flavor got old pretty fast. Adding the flour mixture caused lot of clumps which I had to strain out. I put it over bow ties which was a good way to mop up the sauce - 13 Dec 2002 (Review from Allrecipes USA and Canada)
This was pretty tasty. I did the chicken up my style (pounded thin) seasoned lightly with pepper and salt, quickly cooked it in a little olive oil and minced garlic. Pounded thin, it cooked in about 6 minutes. I removed the chicken and followed as recipe indicated. Then added the chicken back as recipe indicated, but only simmered for just a few minutes. I cut my cooking time in half by pounding the breads to about 1/2 inch thickness and we found it quite tasty. Nice sauce, easy to make and ingredients are always handy! - 24 Sep 2005 (Review from Allrecipes USA and Canada)