These potatoes are probably the best I've ever made - and the only way I'll make them from here on out. My suggestion for the glue factor is to NOT put cold butter/whipping cream into your steaming hot potatoes. That along with over mixing will certainly cause them to "seize" up. I melt my butter in my cream and after it comes to a simmer I add it in. Thanks for the recipe! YUM!! (oh, and I added some salt as I used the reduced sodium chicken broth)

Reviewed On: Jun. 28, 2009

Let me start by saying that this recipe is DELICIOUS. If you're having company over, or want to impress a date with a fabulous dinner - this is the meal to make. Having said that, there are a few steps I would change when making this dish. My sauce was done long before the chicken and pasta and reduced down to almost nothing. I didn't really have enough to serve. Pound your chicken breast flat and season it first.(WATCH THE SALT - YOU DON"T NEED MUCH)Before you start to cook it, get your pasta going because it takes the longest to finish. Right after you get the chicken on, start your sauce. If you're like me and like a lot on your pasta, please consider making double the recipe - it reduces quickly. Thanks for the restaurant - quality dish!

Reviewed On: Jan. 23, 2006

I love this recipe! A whole bag of caramels was a bit too much for me, so I'll cut back somewhat the next time I bake these. Please make sure these brownies have completely cooled and that the caramel is set before you serve them. Otherwise they will be extremely gooey, and for some reason too sweet.

Reviewed On: Jun. 12, 2003