Reviewed: Oct. 22, 2011

This dish was amazing. Flavor was certainly not lacking! Instead of just cream, I used half and half; instead of Gruyere cheese, I used Sargento Artisan blends of cheddar and parmasean; I used 1/4 cup of amaretto; I used dried marjoram instead of tarragon, and left the capers out; I also made a little roux to go in with the onion mix. I paired this dish with homemade cheese biscuits and candied yams. Great meal!!

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1 user found this review helpful

Reviewer:

drunkenmalice

Reviewed: Oct. 22, 2010

Not a big fan. I like all the ingredients in this dish except the Amaretto, too sweet. I think a red wine would have been better.

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8 users found this review helpful

Reviewer:

BaileyPiper96

Reviewed: Aug. 1, 2009

I just made this dish per the recipe and it was wonderful. As with other reviewers, I felt the sauce was a bit thin, but my company said she preferred thin sauces to thick.

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11 users found this review helpful

Reviewer:

WileyP

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA

Living In: Sapello, New Mexico, USA

Reviewed: Feb. 28, 2009

My husband has made this recipe countless times and it is fantastic! Thanks so much for the recipe! This is one of our favorite chicken recipes and one we frequently make for guests.

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9 users found this review helpful

Reviewer:

bsuever

Reviewed: Jan. 8, 2009

this is really good, I've made it twice. THe first time I made it with kalmatta olives because that's all I had. The second time I used both capers and kalmatta olives. My kids and whole family loved it.

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6 users found this review helpful

Reviewer:

Jillian Mollman

Reviewed: Oct. 30, 2007

Excellent recipe and extremely flavorful. It was liked by everyone.

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4 users found this review helpful

Reviewer:

dwaszak

Home Town: Brooklyn, New York, USA

Reviewed: Sep. 20, 2007

I thought this was great but my husband kept commenting on the sweet almound taste - duh Amaretto! He didn't like it though, so probably won't make it just for myself.

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4 users found this review helpful

Reviewer:

TheCattlemansWife

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

Reviewed: Jan. 8, 2007

I had high hopes for this recipe and was sorely disappointed. The flavors are strange together (In fact it tasted so odd I triple checked the recipe to make sure I didn't make any mistakes) and the sauce was thin and overly sweet. I could only eat half my portion and the rest of the family barely managed to choke their servings down. My husband even made the comment that he thought the recipe was submitted as a prank.

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5 users found this review helpful

Reviewer:

Mya Cooks

Reviewed: Oct. 5, 2006

i combine this recipe with the almond sauce chicken breast recipe also found on this site. i follow the first three steps of the almond chicken recipe. i dredge the chicken in an egg and almond mixture. then i saute in butter over the stove top. then i start at step three on this recipe and put the sauce over the chicken and heat in the oven. i serve it with linguine. not the most healthy, but very yummy and tasty.

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8 users found this review helpful

Reviewer:

PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

Reviewed: Oct. 2, 2006

This was ok. It was moderately tasty. I thought it had way to much butter floating on the top of the sauce. I served it over angel hair pasta. I might try it again with less butter and sherry instead of amaretto.

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7 users found this review helpful