I liked this recipe. I seared them until brown on both sides, after dusting them with flour and seasoning. I then made the sauce, returned them to the pan and cooked them through. They came out very moist and had great flavor. I put it all on a bed of egg noodles. I used a roux of a little oil and flour to thicken, and I also used chicken stock, instead of bullion.

Reviewed On: Nov. 23, 2009

I thought these turned out great. I added an extra 1 tsp garlic powder, 1 tsp chipotle powder, 1/2 tsp cajun spice, 1 tsp liquid smoke, and a little extra salt and pepper to taste. My husband thought they were really good.

Reviewed On: Jun. 2, 2009

This recipe turned out well. I used 6 TBS of cocoa and 2 TBS of shortening because I didn't have any unsweetened chocolate. I also cut the oil in half and replaced it with no sugar added applesauce. As far as it sticking, I sprayed with butter and flour spray and added parchment to the bottom, and it didn't stick at all. Some people may be having a sticking problem because the chips tend to sink to the bottom. If you mix the chips with just a little flour before adding them to the batter, they will not sink as much.

Reviewed On: May 13, 2009