[Bill86]

I do take out the breast meat though for reducing the wine. I'll take it out reduce it a good bit then toss it back in. It really helps not drying out the chicken.

Really the only way you can screw this up is drying out the chicken. Besides that it's really just different degrees of greatness.

I bought like 4 pounds of chicken breast, going to probably cook it all at once and freeze it.