I wasn't going to review this because I made so many adjustments to it, but after tasting how it came out when I made it, I had to. First, I'm on a very strict diet, so I can't have a lot of fat. I used boneless, skinless chicken breast cutlets and pounded them to about a quarter inch. Then I browned them in olive oil. Removed from the skillet and followed the recipe as stated with the onions, paprika, wine and broth except I doubled them because I love sauces. Then I returned the chicken breast cutlets and simmered until they were done. I did not add the sour cream because of my diet, but I just poured some of the thickened sauce on top of my chicken and it was AWESOME. Full of flavor and what a great flavor it was! I had it with asparagus and I dipped my spears in the sauce on my plate. I can only imagine how good and flavorful this is when made the RIGHT way. Awesome recipe!

Reviewed On: Jan. 5, 2010

I do not like orange zest so I used 3 tsp of orange extract (I really wanted to taste the flavor) and I melted the butter before creaming it with the sugars. That's just a technique that I prefer. I also used both baking soda and powder for a fluffier cookie. Again just another technique I prefer. The dough is amazing, and these are some really yummy cookies! I will be making them again and again. The only downfall to this recipe is that it only made about 4 dozen and I'm sure I could've eaten MANY more! :) Oh yes, I also left out the nuts because I don't like them in cookies. :)

Reviewed On: Dec. 23, 2009

Very good! I'd give the dressing a 5 overall, but the salad only gets 4 because it didn't really remind me of chicken wings which is what I was really craving. I wish I could give it 4.5. :)

Reviewed On: Sep. 16, 2009