A splendid French dish. My grandfather brought this to the United States back in the early 1900's and has been the dish of choice in many households since.
I could have given this 5 stars...but only after I made several changes. I left out the onion (not being a big fan) and mixed all other "sauce" ingredients together...I also upped the honey amount to about 1/8 C., used garlic salt instead of powder, onion powder in place of the minced onion, about 1/2 tsp. lemon zest, and pepper to taste. Here's the kicker...i only used 5 breasts. Once I dunked them in the mixture, I poured what was left over the top!! AWESOME!!!!!!!!!! - 17 Nov 2004 (Review from Allrecipes US | Canada)
Don't be fooled by the simplicity of this recipe! The ingredients meld to form a delicious carmelized sauce with a roasted flavor that permeates the chicken breasts. This is so simple and absolutely delicious...I would definitely serve this to guests for an elegant meal. I used fresh garlic in place of the garlic powder (3 large cloves to 12 chicken breasts). Thank you for sharing this family recipe! - 18 Jul 2003 (Review from Allrecipes US | Canada)
This was a wonderful, easy meal to cook. It was light but went perfect with our side dish...french onion soup! Thanks - 21 Jun 2003 (Review from Allrecipes US | Canada)