Dreama Hughes in London, Kentucky relies on this yummy recipe often during the summer and fall when she knows she's going to be out working in the yard all day. "I just pair it with a side vegetable and salad…and supper is served! It’s also delicious with pork or beef and easy to double for a crowd."
Here’s my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter version that still showcases the traditional and memorable taste. —Sonya Labbe, Los Angeles, California