Delicious. I have to admit I changed the recipe a lot, though. Here's my "easy-breezy summertime" variation: First, I used all fresh herbs from my garden instead of dried. Second, I used skinless, boneless chicken breasts, which are faster/easier to defrost and clean. I marinated the chicken in the basting sauce for about an hour. Then, since it was too hot to turn on the oven, I sauteed them by pouring the whole deal - chicken, marinade and all - into a large, high-sided pan on med/high. After the chicken was browned and cooked, I place it in a serving dish, then added about 1/3 cup of white wine to the pan, simmered the sauce for ten minutes to reduce, then poured it over the chicken. Then I sprinkled the fresh parsley on top. Everyone loved it. I will probably try the original recipe when the weather cools down!
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Delicious. I have to admit I changed the recipe a lot, though. Here's my "easy-breezy...