This is my number one recipe to cook for an elegant meal, and I always get requests. I have found that the chicken can scorch easily, so I often brown it in the pan and then finish it off in the oven for a few minutes to avoid blackening. I find the sauce too rich, so I double all the ingredients except for the butter and then add water to make the difference. This will require a bit of thickening up, but you will end up with a beautiful sauce that isn't quite so rich. Also, you ca prepare most of the sauce in advance, and just add the butter at the last moment during final steps. This is absolutely our # 1 fav fancy meal.
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