Pan-Seared Chicken with Italian Salsa Verde

  • lindatiki Posted: 03/19/09
    Worthy of a Special Occasion

    Great suggestion from the previous reviewer re: deglazing the pan and reheating the pasta in white wine. The sauce was interesting and a nice change of pace. I would NOT recommend making extra chicken to reheat later; the flour coating gets mushy. The sauce freezes well, though.


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