Love this! Thanks for posting such a wonderful and flexible recipe. I made a few changes, some of my own and used some at the suggestion of other reviewers. I used boneless, skinless chicken breasts and added freshly graded parmessean to the bread crumbs. I used half plain panko crumbs and half Italian bread crumbs for a crispier crust. I also used extra virgin olive oil in lieu of butter; next time I will use more oil and pierce the chicken as one reviewer suggested. I also cooked this for the first 30 minutes covered. The next time I will add some of the mustard/wine mixture to the rice I served with this dish.

Reviewed On: Jan. 6, 2013

My husband and I are not a fan of this recipe.

Reviewed On: Dec. 16, 2012

Outstanding! I cooked this about 2 hours as another reviewer. I used 4 ounces more berries than called for in the recipe and dissolved the sugar in water before I added the cranberries and mixed in the other ingredients. Just before I took the sauce off the stove, I used a stick blender to dice a few of the berries and thicken up the sauce. It was good the first day, but this sauce truly shined the second day. A big hit. This is not only the best cranberry sauce I have ever made, but the easiest too.

Reviewed On: Dec. 12, 2012