Joey cooked the meat while I made the glaze. The smell of meat cooking in butter is hard to rival. Aside from a little snag where I misread "tablespoons" as "teaspoons," the glaze turned out really well, too. Even though, it did look pretty disgusting before I thickened it.
The least appetizing soup in the world or a pretty tasty glaze. You be the judge.
The chicken cooked and the glaze thickened, we put together our plates. I was a little concerned about the glaze running over onto the rest of my food (I'm picky like that). But it wasn't too out of control. I tried to put the carrots in between the glaze and the mashed potatoes to save them.
My carrot levee.
I've decided that I just don't care for chicken. I don't hate it anymore, but it will never be as tasty as pork or beef. I think it's the way chicken cooks. When you cut into beef or pork, it doesn't come off in strips the way chicken does. I don't like those little strips.
Other than my new-found ambivalence toward chicken, the meal was delicious. Joey cooked the chicken perfectly. I think the glaze would definitely benefit from some brown sugar. However, it was pretty tasty without any sugar. It was a little heavy on the citrus flavor.
In summary: chicken=meh, carrots=border, sauce=overly citrus-y, brown sugar=the best.
