My family really likes this recipe. I cut the butter to 5-6 Tbsp. The key is to bake it in a shallow (9x13) pan. Once when I used a smaller pan, the chicken just sat in the butter. When baked in a shallow pan, the sauce almost looks like it burns or becomes crisp and dark after it cooks for a little while. That's when I start basting it. There's not a lot of sauce left over. The sauce becomes a glaze, if you keep basting it.
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