re: #179 Russkilitlover

Oh, one more thing. I would let the chicken “rest” after you brown them while you make your sauce - this lets the juices run back into the middle of the meat. Make/render your sauce, then slice chicken and heat just enough to finish cooking (no pink). Anytime you cut meat, you are release moisture.

With the sauce I have made already, I was going to add it to the cut strips, almost like a saute