Followed the recipe with suggestions from others, grilled on med. heat. The chicken turned out moist and tender, everyone that came to dinner complimented me on the dish. I personally thought I added just a touch too much mustard but I was the only one that thought that so it must have just been me. I also served Baby red potatoes with Garlic, Basil & Thyme, sweet onion rings atop-roasted. The wine was a Washington wine- Chateau Ste Michelle-Horse Heaven vineyard- Sauvignon Blanc, it complimented the chicken with a soft hint of pear & grapefruit, with crisp texture. The wine was chilled to about 52 degrees. For desert I poured a chilled Gewurztraminer ice wine into Belgium dark chocolate cups. I got 5 stars from my guests.
Was this review helpful?
1 user found this review helpful
Followed the recipe with suggestions from others, grilled on med. heat. The chicken turned out...