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A great main dish! The flavors were wonderful together. The sauce was too thin for my liking, so I added a little cornstarch to thicken it, but overall it's a excellent recipe!

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KitchenGossip June 23, 2010

An elegant and economical meal. I used fresh parsley - my chicken was over 4 lbs, so I increased bake time to 30 minutes. Turned out moist and flavorful with great presentation.

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FLGal February 18, 2009

I made this with my herb of choice being rosemary...it was fantastic, especially the sauce, which is to die for! Despite the long list of instructions, this is quick and easy enough to do for an after-work meal, which it was for us and was quite a treat for a weeknight dinner. I also had to increase the oven time to 25 minutes to assure no pink in the chicken. Thanks MarieAlice, this was a wonderful recipe that I'll be making again for sure.

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Hey Jude August 10, 2005

I winter over my herbs under lights. I made this twice; first with rosemary, 2nd with sage. I increased the oven time to 25 minutes; second time also increased temp. to 475°. Still juicy!

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It's loose again February 01, 2005
Pan Roasted Chicken With Lemon and Whole Grain Mustard