This is a great salmon recipe! The only thing I did to it was to double the sauce. That made plenty and it was soooo good with potatoes. I love simple and great tasting recipes. I have another salmon recipe I love and now I think I'll flip flop between the two!

Reviewed On: Sep. 16, 2007

I made a few of the revisions others suggested and this turned out great. All the leftovers were eaten! I used a combo of chicken broth and white wine in place of the bouillon. Increased the amount of flour mixture and dipped the chicken in the flour mix, then egg mix, then flour mix again. I thought it created a nice coating this way. Also doubled the sauce recipe and added 1 tsp. of sugar as other suggested then put a little basil and oregano because I like the seasonings so well. I think cornstarch and water mixed in with the sauce it a must to get it to thicken a little. As suggested I kept the chicken in the oven while making the sauce because I didn't want it to get soggy. It turned out just fine this way. I will make this dish often! Thanks!

Reviewed On: Sep. 16, 2007

I made this pretty close to the original recipe. I did add some white wine in place of the chicken broth because we like wine flavored dishes. I just couldn't get the sauce to come out right. It was very thin, so I tried to thicken it but it just didn't do much good. My husband liked it ok, but I didn't care for it. I think I will try it again, but add some cream of mushroom like LOTS of others have suggested.

Reviewed On: Sep. 16, 2007