I have made this recipe several times now and my husband and I have enjoyed it thoroughly. After the first time, I made some changes and fine tuned it with much success. I did the following: 1)I sauted the onions at medium heat, it takes too long on low heat and they don't soften enough. 2)I covered the chicken/onion mixture with only a drizzle of balsamic and stock, and prepare the sauce while it bakes(is quicker that way) 3)I simmered the sauce until it had reduced by half, then I added 2 tbsp butter and 1 tbsp dijon mustard to thicken. Used a whisk to combine them, and then poured over chicken and baked 5 more minutes. Also, it is great with pork chops as well, and the sauce marries nicely with baked asparagus too! Thanks for sharing!
Was this review helpful?
125 users found this review helpful
I have made this recipe several times now and my husband and I have enjoyed it thoroughly. ...