I know there are a ton of reviews on this but just had to add my own twist to the recipe. First off I try to do as much the day before in prep as I can, it makes things much easier when I go to cook the dish. I doubled the mushrooms and sauteed them in butter/oil/salt n pepper, just till they released their juices. I also carmelized an onion. I put this away in a tupperware in the fridge. I then took my chicken breasts and thinned them so I had half chicken breasts. I then put those away. The day of, I floured the chicken breast halves as the recipe called for using more oregeno and sauteed them on one side. (I had to do it in batches) I then put the chicken back in the pot raw flour side down, and added the mushrooms and onion with their juice. I added a little more marsala, and a little more sherry to make plenty of sauce. I use a good drinking sherry, not cooking sherry. I braised for 20 minutes stirring twice. I was outstanding. I served this over fettuccine dressed with olive oil/butter/salt n pepper/parsley.

I cut the recipe in half as that made plenty. It was wAY to sweet. I added salt n pepper, and a tablespoon n a half of dijon, and got raves for the dressing. It went from 3 stars to 4.

Wow, so good. I used red bell pepper because it is sweeter then green. I also added a small jar of drained pimentos. Pork fat rules.

Very good recipe. I made it exactly as written and it comes out very tasty.

OMG!!!, this is a good recipe. I had the good sense to cut the white sugar down to 1/3 cup instead of 1/2 cup. I wish I'd cut the brown sugar to 3/4 cup instead of 1 cup. but OMG!!!, this is a good recipe. I also used honey roasted pecans. 5 stars the way it is, 6 stars if cut back on the sugar a little. Ohyea, I did use the coconut.

If made to a T this indeed will be to soupy. Thankfully I read thr reviews that warned of this and thickened to a nice gravy style just before adding the dumplings. I will make this again but add some minced fresh garlic. This is a fine tasty recipe. the only other change I made was half n half water/chicken stock.

This recipe was awesome, but I did make a change. I used dried parsley because the store was out of fresh. I also added a couple T's of fresh chopped rosemary to it. I made the dressing the night before so the flavors would meld. I got great reviews for this one.

Tried this recipe today but added some parmesan reggiano like others. I also used both yellow and green squash. It was fab. A word of caution, let the squash drain before dressing it or it will be watered down.

Quite tasty with just a little kick from the cayenne. I garnished with a little chopped cucumber. I may use this recipe as a base, the jack it up, I'm already thinking of ideas for it. I think I can make it 5 star. By all means everyone should make this recipe, it's pretty darn good.

Got home and realized I forgot the pecans. I had walnuts in the cupboard so used those. I added a little extra virgin olive oil to the dry ingredients and used a little in the onion/mushroom sweat, along with butter. I then topped with a little more reggiano parm and baked. Fantastic!