Cheezz - I too made the "human pleasing chicken" you posted..

I am planning on serving this Sat. night to guests. I thought I would have asparagus,

those "smashed" potatoes that you parboil whole, crush, add butter and parm and bake again in the oven, and a salad. Nantucket Cranberry Pie and ice cream for dessert. Any better suggestions with this nice sounding chicken dish?

 
Thanks, appies are crudites with romesco dip. First time with the romesco from my

Catalan daughter in law. I'll let you know. Both of you are welcome for dinner anytime you pass through Raleigh, as is everyone else.

 
Janet, I can't reply to PMs....here's my response.

Janet,

I added a TBL of coarse Dijon, then filled the 1/2 cup with regular Dijon. That may have made mine a bit more intense. I think cutting back just a bit would help if you're concerned. I was more worried about the maple syrup. I've gotten TOTALLY spoiled with light Canadian pure maple syrup and all I had was the darker pure generic stuff from the grocery store. Happily, it wasn't overwhelming, even at 1/4 C.

The wine would work, but I wouldn't add much. This ratio ends up thick enough to coat, with not much left over. Another option would be apple cider.

Your meal sound delightful.

 
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