Looked good, but I don't like gummy chicken skin. Instead of following the recipe directions exactly, I cooked the chicken, removed it to a warmer just before finishing, deglazed the pan and proceeded with the sauce directions. When the sauce was reduced to just the right consistency (coated the back of a spoon), I popped the chicken breasts under the broiler to crisp the skin. Pretty plating helped me to avoid mushing the crisp skin: layer the sauce over the plate, add mashed potatoes slightly off center, prop the chicken up against the potatoes and drizzle a little extra sauce over the potatoes. Garnish with chopped fresh scallion and some smoked paprika and you've got a winner!
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Looked good, but I don't like gummy chicken skin. Instead of following the recipe directions...