Sometimes I have to remind myself that I remain unskillful with chicken cutlets, but the temptation to make a pan of creamy chicken francese last Friday night for a Holly Avenue neighbors dinner was a reminder of how much practice is still needed. Nonetheless, it was still all pretty good, and while the recipe stands well on its own, some Cabernet-Madeira mushrooms and a bed of spaghetti to set it all on did their part to make the outcome a qualified success.
"Creamy Chicken Francese," from Karina Carrel of Cafe Delites.
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