New recipe, February 8, 2012

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

New recipe, January 10, 2012

Maple Mustard Glazed Chicken from the January 2012 Cooking Light, served with cumin roasted carrots and a green salad.
We gIve this a 3 1/2--nice sauce!
Wine: Muga Rose Rioja 2010