To help chicken absorb glaze and cook evenly, lightly score the breasts on both sides, using the tip of the knife.
Always be sure chicken is thoroughly cooked before serving: the juices should run clear, not pink. Undercooked chicken can harbour harmful bacteria. If using an instant-read meat thermometer, it should read at least 75℃ when inserted in the thickest part of meat. When cooking chicken pieces on the bone, insert thermometer into centre of meat.
Indulge yourself in velvety stroganoff. Don't worry the richness comes from 'lite' sour cream.
Vine-ripened tomatoes give this Italian sauce a top quality flavour. Serve over any cooked pasta shapes.