I followed the previous suggestions to pre-saute the mushrooms and add cream of mushroom soup. I also felt that the chicken would have been bland without some seasonsing, so I did salt and pepper the chicken directly as well. It turned out so yummy in a stick to your ribs kind of way. We served it with a side of egg noodles.

Reviewed On: Jun. 15, 2009

Very delicious. I would have preferred a little less Dijon and cream, but my husband loved it just as is. 40 minutes was the perfect amount of cooking time. The meat was cooked thoroughly but was still very moist and delicious. I browned some Yukon Gold potatoes at the side time I browned the pork, and roasted them in the same pan with the pork for a delicious side dish.

Reviewed On: Jun. 15, 2009

For me, this turned out very dry but still good. However, I believe that may be because the recipe doesn't specify the type of potato, and the russet potatoes I used were fairy big. Also, after I fried the bacon, it just didn't look like I had enough residual grease to make a dressing, so I even doubled the bacon, and still didn't have enough moisture for the amount of potatoes. This may be because of the brand of bacon I used. For these reasons, I am still giving this 4 stars. Side note: a couple of days after, we took the leftovers and added some mayonnaise to spruce it back up. The potatoes had soaked in the flavor from the dressing, and it was doubly delicious!

Reviewed On: Jun. 15, 2009