Very tasty recipe,but I don't know whose navy it was served in.I started eating this dish for breakfast in Parris Island over 50 years ago,and I don't ever remember tomatoes,nutmeg or sugar.

Reviewed On: Apr. 29, 2009

This is a great recipe.I do mine with a few changes,instead of browning the chicken,I start with a quart of chicken broth and cook the chicken breasts in it until opaque.Then I remove the breasts and shred the meat,continue boiling the broth until reduced by half.Everything else is the same.A nice garnish is sour cream and seeded and minced fresh jalapeno chilies

Reviewed On: Dec. 7, 2007

Excellent recipe,I'll never boil a corned beef again.Only made a couple of changes.Rather than a foil pack,I found that an oven bag was easier and instead of a 1/4 cup of water I used a 1/2 cup of dark beer.

Reviewed On: Nov. 19, 2007