Excellent. I love it. I used a white grape/razberry concentrate. Only used 1/2 of it. I also only did 3/4 cups of sugar and 10 tea bags. Next time, I might do 12 tea bags and steep it a little longer. It's very tasty!!!

This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!!

Wow it was great. If your organized and you get all your ingrediants ready, it isn't too bad. I did everything except the cream and shrimps in the morning. Than at night, I reheated it on the stove, added the cream and the final ingrediants such as the sherry, worcester sauce....and cooked the shrimp and added that. I served it over cooked white rice and steamed brocolli pieces that I mixed in with the rice. It came out on the thick side, which was perfect for the meal. I had to bring the recipe down to 5 people. It's definetely a RICH recipe. My husband loved it and so didn't his parents.

It was very good and I'll make it again. I did something a little different though. I cooked chix on the stove for 4 minutes each side to sear it. i than marinated it and than threw it all in the oven on 350 for 1/2 hour or so. I scaled it down to 2 people but put a little extra ranch dressing in it. Next time, I might marinade it in the refrigerator before searing it for awhile. It's a keeper in our house.