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Joined Date: Jan 05, 2011
Reviewed Chicken Francese
"Love this recipe. I have cooked this several times and have modified it to my taste.
1) Instead of the flour I used bread crumbs to bread the chicken. I tried panko and it was a huge mistake (I had never used panko before and didn't realize it would turn to mush in the sauce).
2) I have added lots of seasoning to the bare chicken breast before breading.
3) I lightly saute some fresh garlic before I deglaze. It adds a bit of a kick to the sauce.
4) I at least double the sauce.
As far as side dishes I strongly recommend some Vesuvio Potatoes. Really nice compiment and the extra sauce is great on the spuds.