I was missing a few things...particularly garlic and the bay leaf. We enjoyed the flavors, even without those ingredients. However, I only had 3 chicken breasts and the amount of sauce was just about perfect. I don't think it would be enough for 4 breasts, as the recipe was written. Additionally, the sauce was quite runny - I would have preferred it a bit thicker (maybe a bit of cornstarch dissolved in broth). Finally, the sauce was pretty vinegary. This was fine over the chicken, but I really love sauces and would not have enjoyed it in excess (which I didn't have because the recipe did not make much) because of the vinegar. Still, it was pretty simple to make (I did pound the chicken with a cast iron skillet like some other reviewers) and pretty tasty. I would definitely make it again, but increase the amount of sauce just a bit.

Reviewed On: Jan. 4, 2012

I split the batter between two 9x4 loaf pans. The amount of batter was perfect. However, like a lot of other reviewers, I had a hard time getting the center cooked without completely burning the crust. After 1h, the crust was already really dark, but a toothpick was still coming out pretty wet. After another 15 minutes, I turned down the oven temp, hoping that would keep the outside from getting much worse. I ended up having to cut off the ends before I served it because they were so burnt. That said, the flavor was really great. I used 1.5 tsp vanilla, 1/2 tsp butter flavor, 1/2 tsp almond extract. My (very large extended) family really enjoyed the pound cake, though I saw many people cutting off the burnt edges. Next time, I may try cooking at a lower temperature and/or wrapping the pans in foil to minimize the burnt outside. Lastly, I did mix about 1/4 cup of sugar with the egg whites (after they got foamy). It was a bit tricky to fold them into the thick batter, but doable with a spatula or large plastic spoon. The cakes did rise as much as I would expect, filling the loaf pans.

Reviewed On: Nov. 28, 2011

I liked the recipe. I would recommend increasing the amount of sauce, using fat-free half-and-half, and being careful with your spices. You probably need more than 2 tsp Cajun seasoning. I was using a pepper grinder so didn't measure my black pepper - and it turned out to be way too much. I probably used somewhere between 1/4 and 1/2 tsp, but I'd also increased the amount of liquid to 16 oz and used 3 chicken breasts.. I'm a huge pepper fan, but this is a recipe that only tolerates so much. Finally, I'd recommend cooking your chicken in cooking spray to skip a few calories and using and using a bit of flour to thicken up the sauce.

Reviewed On: Aug. 29, 2011