I followed the recommendations of others and left out the flour. I used a spare amount of a salt/pepper seasoning mixture on the chicken prior to sauteeing the breasts, and I also pounded out the breasts to make them as flat as possible prior to cooking. I also added diced red onion with crushed garlic since I only had about 1/2 lb of mushrooms. I didn't reduce the sauce much at the end, and there was plenty left over for putting on top of mashed potatoes. I used dried parsley and a bit of thyme for the seasoning in the sauce. Very yummy and really easy to make!

Reviewed On: May 12, 2009

Great dressing! I followed the instructions of others and added celery, mushrooms, and cilantro. I also added fresh mandarin orange sections and used baby spring greens. The first time it did get a bit soggy for leftovers, though, so I used romaine the second time and added chopped red bell pepper and sliced water chestnuts. I also toasted sesame seeds and added them to the chicken (cut into pieces and cooked in teriyaki sauce), then left the chicken and sesame seeds in the fridge together overnight. It was difficult to find won ton crisps, so I used sesame chips from an Asian food store the first time. The second time, I found raw won ton wraps in the produce section of the store and sliced them into 1/8ths, then fried them briefly in a little bit of vegetable oil the day before. They kept very well in the fridge overnight, and I served the crisps on the side later.

Reviewed On: Apr. 1, 2009

Excellent recipe! Even our picky 14-month-old loved it! We used jarred sauce and added sliced zucchini to the layers as well. Definitely something I'd like to make again--maybe with mushrooms too? I thawed the frozen chopped spinach until it was in small pieces but didn't need to drain it.

Reviewed On: Apr. 1, 2009