Wow!!! LOVE this recipe. First, I have to say that we get a weekly delivery from a local creamery. So, not only did I use the freshest cream & milk, I also used organic corn, grown just miles from our house. I steamed 8 ears of corn and cut it off the cob. When I measured it, I got approximately 32 oz. so I doubled the recipe. First I melted butter in a heavy bottomed stock pot and added the corn and gave everything a good stir. Next, I added the salt, sugar and pepper, stirring with each inclusion. Then I poured in the heavy cream. And finally I added the mixture of milk and flour. I was fully prepared to add freshly grated Romano cheese to this dish (it's what I had on hand), but after tasting before, then adding just a small amount of cheese to a couple spoonfuls of creamed corn, decided not to. I felt that the Romano cheese left the dish too salty. In the future, if I decide that I want to add the cheese I will drastically reduce the amount of salt added to the dish, at the beginning. But this time, I decided to not fix what wasn't broken. Prepared, as mentioned above and omitting the cheese, this was AWESOME!!! I'll never warm up something out of a can again!!! Thank you for this amazing recipe.

Reviewed On: Aug. 12, 2010

Very good! I used far more cloves of garlic - but only the small ones to the inside of two bulbs. I also didn't have as many mushrooms as the recipe called for, and can't wait to try it out with the proper amount. I did only make two chicken breast halves, not four . . . and followed the recipe for the sauce. It was just barely enough for two. If you are making this dish to serve 4, I would double the sauce part of the recipe. We served this over white rice - it's what I had on hand. Next time I'll try wild or brown rice. I read a few reviews that said that they cut back on the vinegar, because of the flavor being too strong. Also, some added a touch of cream to cut the vinegar flavor. I didn't follow these recommendations and thought the sauces flavor was very good. We did add some additional salt to our individual dishes, to our liking.

Reviewed On: Jan. 22, 2010

I changed things up to make do with what I had on hand. I had 1" thick chops, so I coated them with a mixture of flour, salt and pepper. I used olive oil rather than bacon drippings, to brown the chops on all sides. (I did all this in a cast iron skillet.) After browning the chops I removed them to a plate, and made the sauce. I used a very sweet (dessert) wine, so I eliminated the need to add the sugar. I also substituted dried parsley for fresh. I had some canned mushrooms here (which was disappointing; I would have preferred fresh). None the less, I drained them and made them the last addition to the sauce, before adding the chops back in and spooning sauce over them. I popped the skillet in the oven for 30 minutes. In hind sight, I would have only popped them in for 20-25 minutes. Overall, this rendition of the recipes was quite good!

Reviewed On: Dec. 11, 2009