I used this on two boneless, skinless chicken breasts. I followed the sauce measurements exactly as the recipe called for. I first boiled it in a sauce pan and added 2 tbsp cornstarch to help thicken it up a bit. That helped. Then I poured the sauce over the chicken and cooked it at 375 until the internal temperature reached the "poultry" line. I think that's 180 degrees. The sauce didn't caramelize on the chicken. It was more like a very thick dipping sauce. But it did taste absolutely fantastic and I'll make this again in the future. Next time though, I'll use chicken wings and see how that turns out.

Reviewed On: Feb. 3, 2010

I just made these for the second time. The first time I followed the recipe exactly. This time, I followed some recommendations and used all butter instead of shortening. I also let the butter and eggs sit out until they reached room temperature. I also mixed the dry ingredients together before adding them to the wet ingredients. Making those changes was the best thing I ever did. They went from tasting good to tasting AMAZING. They were fluffier, softer and more chewy. Overall just a better cookie. Oh, how I love snickerdoodles!

Reviewed On: Dec. 18, 2009

I am pregnant and hate chicken right now, but because I really want the protein, I decided to make something with Chicken. I am so glad I came across this recipe because I loved it!! In fact, it just might become one of my cravings. :) Really, this is so delicious. The only change I made was to coat the chicken in flour before browning in the oil. Doing so made the sauce clump up and become very sticky - yet it coated the chicken just perfectly. I even forgot to use the salt and pepper and it still came out amazing. Thank you for such a fantastic way to eat chicken!

Reviewed On: Dec. 17, 2009