Thinking Man's Kitchen

This recipe is adapted from one found at NY Times Cooking, originally developed by Pierre Franey. It is simple, inexpensive, quick, and most importantly, tasty. I have made this with chicken breast cutlets instead of whole breast pieces, but I removed the chicken from pan while the sauce thickened up and then returned the chicken for a final simmer, so as to not overcook it. Also, it’s nice made with sherry instead of the dry white wine.