I thought this was great as did husband and two of the kids. The other two kids did not like it. We used jarred sauce for convenience. I followed the instructions otherwise except for: (1) marinated the chicken first in buttermilk (2) After sauteeing step, I skipped the wire rack step and just put it in a greased baking dish in a 450 oven for 5 minutes and (3) my way to get the chicken thin enough was to slice it when it was still partly frozen - it was very easy to slice 1/2" thick or less when still half frozen. I found that to be much easier than pounding it or than butterflying it when thawed.

Reviewed On: Jan. 11, 2012

Kid and parent friendly (3 of 4 picky kids liked it, and 1 ate it despite complaints - that's a big win around here). Made exactly as directed except that I subbed half and half for the whipping cream and didn't need to cook it 30 minutes (more like 20-22, I think, because I pounded it to just a little over 1/2 inch). Served with steamed broccoli and with linguine noodles. Not all the kids wanted the sauce, but they liked it fine without. I subtracted one star because the pounding of the chicken took me forever, probably only because the pieces I started with were enormous and still slightly frozen...hopefully that will work out easier and less messy next time)!

Reviewed On: Sep. 28, 2011

Great! Three out of our four young kids like them, and the grownups like them with their coffee. To adjust to our taste, we skipped the raisins and cinnamon and went with chocolate chips instead. To make them healthier, we used Smart Balance butter sticks, reduced the sugar to 1 cup and added 1/3 cup of ground flax. Yum. We like them both made with water and made with buttermilk.

Reviewed On: Apr. 4, 2011