This was my first recipe using mayonaisse and it turned out pretty well. Reminds me of a similar recipe that I've made before but with a homemade cream sauce and it also had mushrooms. I followed the recipe as stated expect I preseasoned my chicken (both sides) with garlic salt, parsley (since I didn't have chives), and pepper. After mixing my sauce, I tasted and it was okay; however, after baking it, the bacon drippings completely changed the taste of the sauce which then came out GREAT! Both me and the BF removed the bacon before eating our chicken--there was just a texture inconsitency that we didn't like (top portion was browned and crispier than the underside portion). Served with parsely baby potatos and steamed green beans.

Reviewed On: Nov. 6, 2009

These were great! Thanks for the recipe. I used panko crumbs for extra crunch and I would highly recommend to anyone. I crushed them a little bit more so they were similar to the consistency of regular bread crumbs. I also made them in a continuous process in batches of 6 rings. After coating them all with flour, I dipped batches in the batter and then straight into the panko, shook a little, and then right into the frier. Turned out perfect!

Reviewed On: Nov. 4, 2009

I was hoping this was going to be great but the BF and I agreed it was average, not something that I would make the next night because I just loved it so. BF actually gave it a 3.5 stars. I doubled the sauce as recommended by others, followed everything else as written except I used canned mushrooms instead of fresh. Served over rice. Thanks for the recipe.

Reviewed On: Oct. 22, 2009