Chicken San Remo

From: Johnsdeere

On Sep 2, 2009

I made this dish last night and both my husband I were really pleased with the end result. The frying of the chicken I felt was key in this dish...especially with having a sauce over the top of it....no soggy chicken. I doubled the sauce recipe and added minced garlic since my husband and I adore it. One thing I will do next time is add some cornstarch to help thicken the sauce, it had terrific flavor just a little thin probably due to me doubling the recipe. Rather then wipping out the pan after the frying of the chicken, and adding new oil, I just added my ingredients to the oil left in the pan. I figured it would provide more flavor. I served this with steamed broccoli and Cavatappi (corkscrew) pasta and poured the remaining sauce over the noodles. This is a must for all recipe files in my opinion. Thank you for sharing Boca Pat!!!!

From: Smilyn

On Aug 31, 2009

This was excellent. Tasted like restaurant quality. Thanks for a keeper!

From: ms_bold

On Feb 21, 2004

Very good chicken dish! I served this with brown rice and steamed asparagus. I doubled the sauce in order to serve over the rice. I used a mild yellow onion instead of the shallots (didn't have any available) and half-and-half instead of the heavy cream. I also used a bit more spinach, as I love the stuff. Hubby really liked the slight bite of cayenne. This is a very good dinner from items I normally keep on hand (except the shallots). We will definately be having this again.

From: Patti O'Furniture

On May 27, 2004

Very good and easy chicken dish. It was nice to have something a little different for chicken. I used half and half instead of the cream and substituted some cranberry juice for the wine ( completely out ) . I also added 1/2 bag of frozen spinach just to use it up. Even with the substitutions it was excellent. I will definitely make again. The only change I would make personally would be to use a low sodium chicken broth. Thanks for a great recipe.