In addition reducing the sugar to 1/4 cup, I used half cup wine and half cup chicken stock. Also I cooked down the onions and mushrooms as others suggested. My own tweaks were to dredge the chicken tenders into flour, s&p, before a quick run through the oil which thickened the sauce. I also added about 1/4 cup of soy sauce and a shake of tabasco to the sauce. I put it all together in a baking dish and popped it in the oven for about 20 minutes @350 to let it all work together and served it with rice and broccoli. My husband said it was the best thing I have ever made.

Reviewed On: Feb. 23, 2011