Manhattan-Glazed Chicken

  • purpleroses898 Posted: 03/25/13
    Worthy of a Special Occasion

    Made this tonight.....it was good......took about 20 minutes to thicken in the saucepan.......we enjoyed it, but, not enough to make it again....

  • liafinney Posted: 03/29/13
    Worthy of a Special Occasion

    I didn't have any cherry preserves, so subbed in raspberry and was pleasantly surprised at the taste. Added about another tablespoon of bourbon, which didn't hurt either! Served with the suggested sides of glazed baby carrots and wilted spinach and it makes a lovely presentation on a white plate, and nice mix of textures. A little too sweet for my personal taste, but I wouldn't hesitate to recommend to anyone else who wants to try it!

  • promogal Posted: 04/04/13
    Worthy of a Special Occasion

    Delicious! Yes a bit sweet but the family & I loved it! Will make again for sure!

  • JackieP021 Posted: 04/02/13
    Worthy of a Special Occasion

    This was excellent. Sauce took quite a bit longer to thicken. I seasoned the chicken with a little garlic powder and dried thyme for some extra flavor. Loved it! We will be making this again.

  • daneanp Posted: 05/09/13
    Worthy of a Special Occasion

    Quick, easy and delicious. I was a little nervous about the cherry spread (I actually used preserves) because DD doesn't like cherry, but the orange marmalade really made for a nice combo. We didn't have bourbon so I found some orange flavored sweet wine to use instead and it worked perfectly. Will add to our regular rotation.

  • Robin611 Posted: 03/11/13
    Worthy of a Special Occasion

    Was very good, tasted just like a Manhattan! Was sweet but expected that. Everyone liked it! Was rich so will keep as an occasional recipe. Would also be good with pork or shrimp.

  • MichelleKrause Posted: 03/16/13
    Worthy of a Special Occasion

    Excellent! This dish will be added to our favorites!

  • TheMomChef Posted: 04/11/13
    Worthy of a Special Occasion

    The sauce is very, very good and deserves high marks. I'm not a fan the way the chicken was cooked, however. Boneless, skinless chicken breasts are just so flavorless and when cooked like they were, dried out. Not good vehicle for such a fantastic sauce. I suggest using bone-in, skin-on chicken thighs and roasting them instead of using oil in a skillet. You can read my full review at Taking On Magazines: http://bit.ly/16V2NuZ

  • bkmilligan Posted: 11/29/13
    Worthy of a Special Occasion

    Easy and fast to fix, not to mention good. So we have added it into our regular dinner rotation!

  • rhiannonkatieri Posted: 10/29/13
    Worthy of a Special Occasion

    This was great and really easy to make. Both my small children loved it (I omitted the bourbon for them although at 1T, it probably wouldn't have mattered). My husband loved the sauce, but doesn't like chicken breasts in general, which is no fault of this recipe. The next time I make it I'll probably throw a few thighs in for him. Use the sauce right away for best results. If you let it sit, it will turn into jelly and you will have to reheat, which may make the sauce thicker than you were hoping. Other than that, I wouldn't change a thing.

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