About this recipe: This is a luxurious weeknight supper that is both quick to make and delicious. Serve over rice, pasta, or a bed of green veg.
Altered ingredient amounts. Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used single instead of double cream; and I used more chicken stock and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good! - 18 Jul 2008