Reviewed on Feb. 13, 2012 by ponderosa1
My oven was otherwise occupied, so I browned the chicken in a skillet, drizzled the sauce over it, covered it, and turned down the heat until it cooked through, about 10 minutes. It was quick, easy, and the chicken was moist and flavorful. I realized during dinner that I'd left out the brown sugar, and it was still delicious. We had sauteed asparagus and red peppers, and cous cous as sides.