We liked it very much and will make again. Easy and quick. My suggestion is to place the chicken on a rack in a rimmed baking sheet (which I didn't do, but will do next time). That way, the chicken should be crisp on the bottom as well as the top and won't bake in its own fat. I used panko bread crumbs which really added crunch. I also added some chopped fresh rosemary in the garlic-olive oil infusion and the bread crumb-parmesean coating.

Reviewed On: Dec. 11, 2011

Phenomenal! We bought two pounds of mushrooms on sale and I was looking for a recipe to feature mushrooms. I also had some sour cream to use up and this was perfect. Like other reviewers, we only drink skim or 1% milk and use fat free or low fat sour cream. It was so rich, I can't imagine using whole milk and regular sour cream. I used parsley flakes because I didn't have fresh, but I think the fresh would be even better. The hit of lemon at the end is the secret to brightening up the entire soup and next time, I might even increase it a bit. The acid really helps to balance the rest. Restaurant quality without a doubt.

Reviewed On: Dec. 3, 2011

I consider myself experienced making pie crust (otherwise, why bother?), but was concerned about using butter and a food processer. I decided to be careful, but not extreme. I diced the butter and froze the pieces. I put the food processor blade in the freezer an hour before I used it and ice cubes into the measured water. After I pulsed the flour and salt, I poured the water a little at a time and pulsed after each addition. The most helpful comment from other reviews was not to wait until the mixture came together in a ball. When the mixture looked like coarse crumbs (without using all the water), I dumped it on the counter and formed a flat disc, touching it as little as possible. It held together easily. After refrigerating overnight, rolling it out was easier than expected. I used a silicon mat dusted with flour. I also dusted the rolling pin. I just flipped the silicon mat upside down putting the crust in the pie plate and then pealed back the mat (it stuck a little; next time more flour on the mat). The dough was softer than a shortening dough. My usual fluted edge spread more when baking and lost its pattern. Next time I will try a sharper edge. The exposed crust edge was unbelievably flaky and tasted fantastic. It was definitely lighter than a shortening crust which is much drier and denser. The bottom of the crust was a bit tougher to get a fork through because I think I did not roll it out thin enough. Can't wait to try again.

Reviewed On: Nov. 25, 2011