Maple Mustard Glazed Chicken from the January February 2012 Cooking Light. Served with rice, a tomato salad, and a bell pepper celery salad with Blood orange dressing. The chicken is quick and tasty--we give it a 4.
Wine: La Truffière 2005 Côtes du Rhône
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment