Great for a quick weekday meal! I pounded the chicken flat (as usual) for quick and tender cooking, added mushrooms, and some left over roasted red peppers for extra texture. We loved it and will definately make it again.

Not sure how to rate these...I may have gotten distracted and messed up the baking soda/powder (don't think so), but mine turned out like an airy bread texture rather than a thick rich muffin like I enjoy. I normally love any glaze or frosting, but the tart lemon was too much for the simple glaze. SO...don't know if I just messed the whole recipe up...but I don't think its worth my time to try again. If anyone has tried a rich moist muffin recipe..let me know!

The closest thing to 'gourmet' that I have ever made! It looked and tasted like fine restaurant quality! I took advice of others into consideration tho: 1) Didn't know Halibut was so expensive...got 2 fillets for $19.95 (about a lb which was plenty for a romantic meal for you and your spouse) 2) Still made the full recipe for sauce so we would have enough...it was perfect for 2 people, 3) The sauce takes the longest about 30 mins, and you use alot of bowls/utinsels for this recipe..so have all that out, prep food & cut, sliced, chop first, and have an empty dishwasher, 4) used a fine strainer cuz I didn't have a seive, and 5) don't tell any health concious person how you made the sauce!! I served with a simple orzo recipe from this site and made that while making the sauce...excellent meal, but next time I'll go lighter with a side and have a salad. Get a babysitter, candles, and a a nice white wine with this and enjoy your night!

This was so easy and quick! Unfortunately, I couldn't find the lobster where I shopped that day, so I used crab chunks...but still tasted great! Will definately use as a quick side for many meals.

I don't know why people change so much in a recipe the first time they make something and then rate it less than it should be! These don't need a change..they are yummi and gooey!! Take the freedom to be sloppy..and you won't be able to resist the finger lickin! One person mentioned cooking sauce seperately for basting...but if you fill your tinfoil lined pan with 1/4" of the sauce while baking the wings, you just baste with that..it's hot and yummy and available for dipping in the end. Husband loved these!

GREAT! My inlaws just came home from a cruise..and this is what I made. They thought it was incredible..and better than anything they had on the ship all week. (I think that's a good thing?!) Anyhow..it was a big hit and I'm keeping it for future gatherings.

I wish I would have liked these as much as I had hoped! They were ok for me. I made them for a party...and noone said a thing about them, nor were they outstanding for me. Not sure what would have made them work...guess I'll stick to moms recipe. Thanks.

EXCELLENT!! Followed the recipe this time...next time I might add a little more punch to the filling using some sort of italian sausage.

Yummy! I pounded the chicken flat for easy cooking, sprinkled with all seasonings except the salt (didn't need it) and just a touch of flour. After removing chicken, I added more butter and sauteed some mushrooms in the pan before adding cream and capers. Served it over angelhair pasta. Very good! I will make more sauce next time too! (Also used Heavy Cream..cuz that's all I had!)