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We thought this was pretty good. In the finished product I must say I thought the chicken may have tasted better if it had been seared in the pan, taken out, and then simmered in the sauce, instead of being fully baked on its own in the oven and then served with the sauce later. I also prepared the sauce slightly differently than directed. I sauteed the onions & garlic in a tiny bit of butter, then added the liquids and followed the directions the rest of the way. My chicken stock never did reduce down, although the wine sure did. I added cornstarch to thicken it up, as it never did thicken up for me. We also seasoned the chicken with salt & pepper because we tend to like things pretty salty. Thanks for posting the recipe.