Stir in the butter with a whisk or wooden spoon, shaking the pan as it melts to help the sauce emulsify. For the best sauce-to-bird ratio, cut the chicken into slices before finishing the dish with the sauce.
Pretty easy too. I served it with CL's "Black Pepper and Herb Mashed Potatoes" and it was a perfect combo. Would serve this to guests without hesitation. My daughter said, "Looks gourmet!" Tasted pretty gourmet, too. Definitely a keeper. I did sear the chicken 5 minutes on each side, then 8 minutes in the oven - it was perfect.
Dear Cooking Light,
I find recipes like these problematic. "Cook until sauce is reduced by half,"" cook until sauce is reduced to 1/3 cup." How exactly does one determine this?? Keep pouring it in and out of a measuring cup? No thanks. It is much more helpful if you could list at least an estimate of how long it should take to reduce the sauce. I won't even attempt this because I don't have time to play the guessing game with the reduction.
I made this recipe last night and it was everything I hoped for! Since it was the first time making it, I followed the recipe as written and did not make any adjustments. I served it with an herbed chicken couscous, which was a great compliment to the meal. This will be a new go to meal for me!! My boyfriend and I both loved it!
