great recipe. I used chicken breast pieces and followed frying instructions. Then for sauce I followed all amounts except I put 1/2 c sugar and 1/3 c honey. I used red wine vinegar and also added about 1 Tbs minced garlic and 1/2 teaspoon cornstarch for thickening. I poured really runny sauce over fried chicken and cooked it till the chicken was done (about 30 minutes at reg temp and then about 10 minutes at 400 degrees). At this point the chicken was pretty crisp and the sauce was more of a thick glaze. Fantastic.

Reviewed On: Jan. 22, 2009

This was great. I did a little different because I didn't exactly have all the ingredients but followed the main idea and it turned out wonderful. I didn't put strawberries and I used green onions instead of regular onion. Also, I didn't have dijon so I just used regular yellow mustard and it was still wonderful. Great tasting.

Reviewed On: Jan. 5, 2009

My finished product turned out really, really greasy and soggy. There was too much melted butter at the bottome of the baking dish after cooking, that my chicken was really soggy. The breading peeeled off with a slime-like consistency. I had to actually broil it the last 10 minutes to crisp up the top of the chicken. I will try this recipe again because the flavor was delicious. I guess less butter is what I would need to do.

Reviewed On: Nov. 25, 2008