With so many great reviews, I figured how could I go wrong with this recipe? I wasn't disappointed - it's great! I read most of the reviews and here's what I did - coated the chicken with flour and the mixture of spices by shaking it in a plastic bag. I browned it in butter and a little olive oil, then immediately added about 1 cup of chicken broth. Lowered the heat and continued cooking (uncovered) until the broth had reduced almost completely. At that point the chicken was perfectly cooked, moist and juicy. I served over egg noodle dumplings and poured the pan juices over all. I've also prepared this using freshly breaded pork loins. I added the seasonings to 1 cup of chicken broth and poured over the browned pork, simmering uncovered until the sauce had reduced. A delicious entree, also.
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