OUTSTANDING recipe! I made it a second time with slight variations. Added to stuffing about 2 T. shredded carrot for color and about 2 T. chopped pecans for texture.
I also couldn't watch it on the stove, so after browning the breasts, I removed them and deglazed the pan with the wine, and then added the chicken stock and corn starch, brought it to a boil, returned the breasts to the pan, covered it and put the whole pan in a 325 oven for an hour. EASY!
Was this review helpful?
358 users found this review helpful
OUTSTANDING recipe! I made it a second time with slight variations. Added to stuffing about...