We have made this so many times and still love it. The sauce is divine. We make extra sauce because this amount didn't seem like enough for us when we had a 1 1/2 lb steak. This time we bought a .77 lb steak and kept the sauce measurements at what is called for and it was the perfect amount of both food and sauce for my big meat eater husband and I. Thanks for this keeper Warner.

Reviewed On: Sep. 6, 2010

We followed the recipe pretty close and felt like it was good but needed something. Like possibly bacon...ha. I know, bacon makes ANYTHING good. But for all the time it took (a good hour and a half) we didn't feel it was worth the time. Couple things we would change: add into the actual recipe part a step to heat the broth before adding because we totally forgot to heat it before adding. Not a huge deal but I think it would have cooked much faster. Also we felt 2 Tbsp thyme was too much. It was definitely creamy though and we just cooked the chicken in the same pan after the onion mixture so maybe if we had gotten a rotisserie it would have added to the overall flavor.

Reviewed On: Feb. 23, 2010

We loved this. We had to use steak because our grocery was out of chicken. Yep, you heard that right...and for the 2nd day in a row. We changed just a couple of things: skipped the oregano and added about a 1/2 tsp. chili powder (really gave it a nice flavor). I think this would be good with just about any meat.

Reviewed On: Jan. 6, 2010