Very good! I substituted about 2 cups fresh portobella mushrooms for the dried porcini, and shallots for the scallions (just because these were the ingredients I had on hand). I cooked this in a large frying pan with a cover, so after the first side of the fish was done, I flipped it over, dumped the mushrooms in, and then put the cover on. This kind of steamed it all. IMO, this recipe only makes 2 servings, though.

Reviewed On: Feb. 18, 2004

I brought this to a Thanksgiving dinner, and not only was it a hit with requests for the recipe, but I was also asked to bring it again to a Christmas dinner. I did make some changes, just to suit my own tastes. I kept the pasta amount the same, using tri-color parmesan tortellini. I doubled the herbs & veggies (I used red onion and a mix of red, orange, green, & yellow peppers - very pretty!). I also added some ceyenne pepper. I used white wine vinegar, and only 1/2 the amount of both the vinegar and olive oil. This was plenty of dressing - still a lot of flavor without being greasy. I think this makes many more servings than the recipe states unless it is all you are eating, so even 1/2 a batch might be enough for a smaller gathering.

Reviewed On: Dec. 15, 2003

The sauce for this is really good. In place of prepared cranberry sauce, I made my own using a basic sugar/orange zest/whole fresh cranberries recipe. I scaled the amount of chicken back to feed two so I had some leftover sauce. This was excellent as a sweet and sour or plum-type sauce with vegetables for lunch the next day!

Reviewed On: Dec. 15, 2003