Recipe by POOPSIE_PIE
"A splendid French dish. My grandfather brought this to the United States back in the early 1900's and has been the dish of choice in many households since."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
1 1/2 teaspoons
onion, finely chopped
I could have given this 5 stars...but only after I made several changes. I left out the onion (not being a big fan) and mixed all other "sauce" ingredients together...I also upped the honey amount to about 1/8 C., used garlic salt instead of powder, onion powder in place of the minced onion, about 1/2 tsp. lemon zest, and pepper to taste. Here's the kicker...i only used 5 breasts. Once I dunked them in the mixture, I poured what was left over the top!! AWESOME!!!!!!!!!!
This was just okay. I followed the recipe exactly, but did scale it down for 1 chicken breast. Maybe that's why the sauce didn't carmelize. The only good thing I can say is that the diced onion smelled good while cooking.
Don't be fooled by the simplicity of this recipe! The ingredients meld to form a delicious carmelized sauce with a roasted flavor that permeates the chicken breasts. This is so simple and absolutely delicious...I would definitely serve this to guests for an elegant meal. I used fresh garlic in place of the garlic powder (3 large cloves to 12 chicken breasts). Thank you for sharing this family recipe!
This was a wonderful, easy meal to cook. It was light but went perfect with our side dish...french onion soup! Thanks:)
I made this tonight with only 4 chicken breasts and after reading many reviews decided to use minced garlic, 1/8 cup of honey, garlic salt, and kept the onion. The "sauce" did not caramelize AT ALL. It was like juice. I even raised the temperature to 375 and then higher to 400 (I'd taken the chicken out at this point). The sauce started to bubble around the edges but that's really it. The flavor was just ok. My husband and I had to add salt, but it was still just ok. Kinda disappointed I tried. :(
This chicken turned out so juicy & it had a really nice, sweet taste. The flavor was not really pronounced, but with a bit of salt added to it, you can taste the honey mingling with the butter, onions & garlic powder. I would recommend this for a light meal in the evening. It's so easy that even a novice could make it!
This was very good!!! I used legs instead of boneless skinless chicken, still cooked for an hour, and they came out perfect! Amazing how so few ingredients can come together to make a very yummy dish. Thanks for sharing this recipe!
WOW!!!!! I make a lot of chicken, and this may possibly be the best I have ever made! Very delicious, although I will say it was a tad on the dry side (which I kind of assumed would be the case in looking at the cook time). I used fresh garlic rather than the powder, as I generally do. I cannot wait to pass this recipe around to others. One bit of advice would be to line your pan with foil prior to making this - the sauce can get a bit sticky!! Thanks, Keith, I definately give this one two thumbs up!! :)
* Percent Daily Values are based on a 2,000 calorie diet.
El Grande Borezo Chicken
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Bellevue? An authentic, yet modern, French classic.
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce
Discover a terrific shortcut to flavorful Italian-inspired baked chicken breasts.