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Reviewed Stuffed Chicken Divan with a Sherry Dijon Sauce

Jan 5, 2012 in Food Network Community Toolbox on

Lots of tweeking we had to do to make the sauce taste good, which in turn took longer to cook the dish. I had to keep adding more cornstarch slurry to get it to the right thickness. I had the broiler preheating and after browning the chicken well on not 2 but 4 sides, and after transferring the chicken to the pyrex just put it on the bottom rac...

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