This is the most wonderful recipe for dumplings! Followed the directions exactly- let simmer an extra couple minutes with the lid on just to be sure. Better than the canned kind, and with the soup/broth mixture I used, it totally beat the chicken and gnocchi served at Olive Garden that I came to enjoy. Filling and tasty! I used the parsley flakes as suggested- superb! Never would have thought of that myself. Yum. Filled two dinner bowls perfectly. Thickened my soup as I'd heard it would from another reviewer, which I'm totally thankful for, especially since I didn't have any cream of chicken soup on hand like recipes using biscuits call for. The flavors went so well together. (Btw, I cheap-skated the soup for this: 1 can of chunky chicken noodle soup, picked out the spiral noodles, added 1 cup of chicken broth.) I'm calling my mother to tell her about this recipe right now! Thanks sooo much! I think this is my favorite food of all time now! :)

Reviewed On: Nov. 10, 2009

This was good, and the flavors made me think of fancy foods you find in an expensive bistro. It lacked something, though, which is why I gave it only 4 stars. I guess my mouth was expecting a little more pizazz or excitement. Wasn't exactly "robust" in my opinion, but that's just me, and Ms. Goldberg deserves a lot of credit for this great recipe. I may try this again, and actually add some lemon juice to the buttery mixture. I admit, I used this on skinless chicken breasts, which could very well account for the lack of zip in the flavor, but I'm not very sure about that. I cut slits into the breasts and stuffed them with the butter/rosemary/lemon mixture, sprinkled a bit of paprika, covered and baked, then basted with the mixture and baked a short while longer. Eager to try it with a full skin-covered chicken, and with lemon juice added in.

Reviewed On: Nov. 5, 2009

Yum! I used only a quarter of an onion in fear that it'd just be icky little soggy things mixed in with the potatoes that my boyfriend would pick out, but ha! They turned crispy and totally complimented the flavor. Next time, I'll use the entire onion as the ingredients stated. This was delicious. The bits of rosemary didn't poke our mouths like I heard it would. I stirred/flipped the pieces half way through, just in case- my oven is an idiot. Will make this very often. Thanks sooo much, Kelly!

Reviewed On: Nov. 5, 2009