This was delicous! The sauce was rich and savory. I used boneless skinless chicken thighs and skipped the parsely. I served it with spaetzle. Made for PAC Fall 2012
Made for PAC 2010. Very different sauce which I thought was great. I did use a honey dijon mustard. I changed 2 little things. I used more parsley as I really like fresh parsley and I seasoned the chicken well with salt and pepper before searing. Very nice dish. Thx for posting! Kim
I did not cook this myself, but had the joy of having it made for my by the chef. It is wonderful. The sauce is sweet and light, the chicken is juicy and flavorful and the smell while cooking is incredible. It does make quite a bit of sauce and I agree that serving it over a baked potato tastes great. Thanks!