When I first starting heating the sauce, the smell made me think I wouldn't like this in the end, but thankfully that's not how it turned out. It was SO good, and the sauce deglazing the pan with the chicken made it nice and dark and tasty. The one thing I altered was instead of the salt/pepper/rosemary, I coated the breasts with poultry seasoning. And I did thicken it in the end with some flour (I was out of corn starch), which made a perfect sauce/gravy. I served it over couscous but it would be good with rice or potatoes too.

Reviewed On: Feb. 25, 2008

I doubled everything in the marinade except the cinnamon, and even then I think the cinnamon was a tiny bit too strong of a flavor. Otherwise really liked it though. I used the leftover marinade to make a gravy (added brown gravy mix to it to hopefully make it more savory) but it was still too sweet. I think a plain brown or pork gravy would be really nice to help offset the sweetness of the pork next time.

Reviewed On: Jan. 9, 2008

I thought these were too bland (had to add sugar and vanilla), too thick (had to add milk) and too lumpy. And very rubbery. Adding the flour so soon means having to mix the flour too much, which makes them too chewy.

Reviewed On: Jun. 25, 2006