Definitely going into my recipe box. I followed some of the tips in "cookiequeen"s suggestions. Doubling the sauce is a must. I did add a cup of white wine. I might even do a bit more next time. My sundried tomatoes were in a jar soaking in olive oil. Instead of frying the floured chicken in butter I sauteed them almost all the way cooked in the sundried tomatoe oil and a tablespoon or two of butter. I set the chicken aside and cooked the sauce first sauteeing the garlic quickly, followed by a deglazing of the pan with a cup of white wine, then I added the cream and stiring constantly reduced it after about 10 minutes of cooking. I added the chicken back to the pan and finished cooking it. Then the fettucini. At first I thought i had too much sauce. I like my pasta fairly "dry" and not saucey. But the pasta quickly absorbed it. I also added some chopped Kalamata Olives for additional flavor. Next time I'm going to do the olives and artichokes. Overall, a fairly easy dish. Only a frying pan dirty and a pot for the fettucini. My kids and husband also enjoyed it. Thanks for the recipe and the reviews.

Reviewed On: Aug. 4, 2006

I should not have made this recipe. I don't like sweet meat recipes but I thought this might be good. We cut down on the honey significantly but it was still over the top. One of my kids liked it. Will not make again.

Reviewed On: Jul. 31, 2006

I must have done something wrong because this was not a good dish. I asked my grocer to give me a pork loin. It was around 3 1/2 pounds. The cut looked the sames as pork loin chops but in an uncut version. I even brined the meat for 6 hours, but I found it to be way too lean and flavorless (even though the spices were doubled). I might try this again but with a different cut of meat.

Reviewed On: Jul. 31, 2006