Very good. Followed the recipe pretty close. I made the mistake of only using butter to cook the chicken in. The problem with that, is that the butter all cooked down and I had to keep adding more. Really nasty looking pan. I think I will do 3T of oil, and 3T of butter next time. I also cooked the chicken, and removed, then deglazed the pan with 1 cup of sweet marsala, then added the chicken back to the pan, covered and cooked for 10 min. I was prepared to add some cornstarch to thicken, but it wasn't necessary. The wine glazed up and stuck to the chicken and noodles I served it over just perfect.

Reviewed On: Mar. 14, 2009

A couple of hours is all it took. Great flavor. Have made several times with fresh caught salmon from vacation.

Reviewed On: Oct. 25, 2008

What I thought was a mistake made, turned out to be great. I shopped for the ingredients from memory and bought low sodium chicken soup base. Then saw the recipe called for bullion. I used 1/4 cup of the soup base paste, but since it was low sodium, lacked flavor. So I went ahead and added a 1/4 cup of Wylers bullion crystals. I also added a couple of shakes of white pepper, a couple shakes of onion powder, and a dash of garlic powder. Perfect. I also cooked the noodles separate and used some of the carrots cooked with the chicken, and diced them up to add to the last step instead of re-cooking more. All other ingrediants were used as called for, and I will defiently make "my way" again.

Reviewed On: Oct. 25, 2008