This is delicious recipe and i thank you PGRAFF for sharing! I cut the recipe in half, thank goodness, I'm only cooking for me so even 4 breasts made plenty of leftovers... I did have rather thick breasts I was working with so the cook time was quite a bit longer and I failed to adjust the temp accordingly quickly enough (I'm also cooking on an electric stove, like that's not a challenge...) so it did tend to over-brown the crust. However, that being noted, it still came out delicious with an excellent taste. Another recommendation to combat that from happening was an excellent suggestion from another member, that you can actually finish it in an oven at about 350+- for about 15 minutes or until it reaches 180.
* The Sauce was the tricky part and time consuming adding the butter so slow, but I relaxed and took the time to slowly incorporate the butter. I found that I had to keep it on the warm burner in order for it to remain hot for when it was time to pour on top of the cooked chicken. This is the challenge for next time and I will be reading other reviews to see if there are tricks and or suggestions to maintaining a hot sauce instead of a room temperature sauce. It is pretty tasty :0) Thanks again PGRAFF for the recipe! I will cook this dish again.
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This is delicious recipe and i thank you PGRAFF for sharing! I cut the recipe in half, thank...