I thought this was delicious. I doubled the liquid part and while it baked, I cooked the excess in a pan and added some fresh rosemary and garlic to the duplicate what the chicken was cooking in. Then when the chicken was done, I added THAT liquid to the pan. Then I strained it to get a smooth liquid which I then put back in the pan and thickened slightly with about 2 tablespoons of cornstarch disolved in probabaly 1/4 cup of cold water. I served with rice. Also I wouldn't recommend using tenderloins unless you know you are getting a good slab of meat because I used tenderloins and ended up with oversized bite-sized pieces of chicken which wasn't bad but it wasn't what I had wanted.
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I thought this was delicious. I doubled the liquid part and while it baked, I cooked the...