Loved It!!!! Huge hit at our house. The changes I made were I used gold potatoes instead of sweet, since no one will eat sweet potatoes, & since I don't eat tomatoes, I used hot green salsa. I added in about 1 cup of frozen corn kernels about 45 minute before it was done & that worked really well. Will make again.

Reviewed On: Jul. 19, 2009

Fabulous!!! A new favorite. I read numerous reviews & then decided to do it my way. I doubled the sauce ingredients since I wanted to serve over pasta. This includes the vinegar, I don't know what the people that said they cut back or thought it was too vinegary were thinking, they must eat really pland food, because I thought it was good, could have even used more. As for the comments about not coating the chicken, again I disagree. This is how I did it: I wilted the mushrooms & removed from the pan, added a little oil heated it to high, added the coated chicken and cooked until golden on both sides. Added the sauce ingredients & mushrooms back in & cooked covered about 5 minutes until the chicken was done * removed it. Then I simmered uncovered until the sauce was reduced & added cooked pasta. Served chicken over pasta & sauce. Getting the coating crispy before adding the sauce keeps it from getting slimy & adds texture & golden brown deliciousness. Will make again & again, & want to try with some thin pork chops.

Reviewed On: Jun. 25, 2009

Great idea, I used butter flavor cooking spray to coat the phyllo instead. Really liked how the salmon came out.

Reviewed On: Apr. 10, 2009