Chicken with Red Wine Cream Sauce
Total TimePrep/Total Time: 30 min.
Removing at 170 or 175 degrees internal is way to long. Not juicy using these directions. Sorry
Family did not rate this very high. Probably would just use stock instead of wine.
This meal was quick, easy, and very tasty. I am not fond of soft chicken skin, although my husband devours it, so it probably won't reappear on our table without some modification.
Delicious, easy weeknight dinner! I doubled the ingredients except for the chicken, and added some stock so I could make it ahead and let it finish cooking in the sauce, which also left us extra sauce for over potatoes. I will definitely make again!