The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 31, 2009
Ummm....Soooo GOOD!!! I sauteed fresh mushrooms and garlic with the butter and oil and left out the chicken bouillon b/c I didn't have any. Used half and half instead of heavy cream and it turned out GREAT!!! Served over spinach and cheese tortellini with a side of garlic grilled chicken. Yum!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 29, 2009
Very good and easy, I added garlic & chopped tomatoes and will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 12, 2009
I do have to say that this was some pretty good sauce! I was wanting to make a quick side dish and I remembered recently seeing this recipe. I decided to make it and throw over some pasta to have. It was great! I loved the flavor that it got from the balsamic. It was very nice! It had a nice texture, not to thin and not to thick. I do agree this would be great over lots of things...chicken, asparagus, even steak! For steak it would be good to reduce the cream in half, so it gets thicker, and to pour over top of them. YUM! Im going to have to try that next time. Thanks for the recipe!
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Photo by pink

Cooking Level: Intermediate

Living In: Aurora, Indiana, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 5, 2009
This was very good, rich sauce. Served with AR's Garlic Chicken. Next time, I think I will just add chicken strips to the pasta and sauce. Since the sauce was so rich, it needed a less seasoned chicken.
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Cooking Level: Expert

Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Photo by ladybuggs5224
Reviewed: Sep. 18, 2009
This was AWESOME!! I doubled the sauce and served over penne pasta. It has a rich and complex flavor we loved it!
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Photo by ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 17, 2009
Very good! This is what I did: I sauteed onions and mushrooms together in some butter, olive oil, garlic, and S&P then made the sauce in the same pan. I used half and half and added some parsley. I used the sauce to top chicken that I had coated in parmesean and bread crumbs and cooked on the stove top. Served with broiled red potatoes (from this site) and green beans- the combination was wonderful! Made for yummy leftovers :)
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Photo by danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA
Living In: Hixson, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 9, 2009
This sauce is amazing. Reheats well and is so so good. I put it on some stuffed chicken breasts and mashed potatoes. Can't wait to see what else to put it on. This will be my new gravy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 4, 2009
I thought this sauce was delicious! I followed the recipe exactly with the exception of adding a tsp of garlic when I sauteed the onion. This is a quick and easy sauce that can be prepared in no time at all, perfect for those days when you arrive home late from work but still want to prepare a delicious meal for your family. This won't be the last time I make this recipe.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 4, 2009
Very yummy sauce, but I couldn't get my grated Parmesan cheese to melt, which is ok. I used this on top of A Good Garlic Chicken from this site. My boyfriend even rated this sauce as a 5, and he rarely gives all 5 stars. I also poored this on top of mashed potatoes. I imagine it would be great on pasta or rice as well... Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 3, 2009
O.M.G. This sauce is great with EVERYTHING! Wonderful mix of flavors that truely complement eachother. I've already made this with chicken, lamb, beef... even as the "gravy" for plain mashed potatoes. Excellent every time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 26, 2009
Didn't make it exactly to the recipe but it was very good with the balsamic flavor in it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 17, 2009
Fantastic sauce. I served it with a recipe from this site called A Good Easy Garlic Chicken. I cooked the chicken, removed it from the pan and made this sauce in the same pan scraping the flavors from the chicken recipe into the sauce. I did not have heavy cream but the half & half worked out just fine. Made whole wheat noodles and asparagus and served the sauce over every thing. Great flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 15, 2009
This sauce is insane, super rich and decadent. I served it over roasted chicken , red potatoes and asparagus. I followed the recipe exactly (even the heavy cream) and it paid off. I swear I have tasted this sauce at a posh British restaurant in London. I will definitely make this one again.
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Photo by OliverandBean

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 2, 2009
Oh my! This was absolutely one of the best sauces I've ever had. I served it over pasta with chicken and asparagus. I didn't change a thing (and wouldn't)! I highly recommend that you give this one a try, because you won't regret it (even the extra calories are worth it).
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Photo by korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 27, 2009
Excellent..I used half&half and served over chicken and pasta ..I was licking my plate
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 27, 2009
Yes yes yes! Really good restaruant quality flavor. Loved it. As usual I didn't have everything it called for, so here's what I did. I was generous with the butter and olive oil. I minced a half an onion (and threw in some minced garlic) and sauted it for a bit until real soft. Then I sauted chicken breast strips that I had cut in the oil/butter/onion mixture. Then pulled out the chicken when done and set it aside, covered. Then I added the balsamic to the pan (I already had some in the fridge that I reduced slightly with a little sugar) and let it simmer on medium-high heat for another 3 minutes or so. I didn't have the granules, so I put in about a quarter cup of chicken stock. Let that simmer for another minute or two. I seasoned it heavily with "rustic italian seasoning" (from Costco, a blend of basil, rosemary, oregano, garlic, salt, etc.). Then put in the half and half (didn't have cream). Let that simmer for 5 minutes. Then, in a separate small dish, I disolved about a tablespoon of flour with a little bit of the simmering sauce and two big spoonsful of hot water from the pasta I had boiling. Then I whisked that back into the simmering sauce. Then once it thickens up a bit, its done. I put the chicken back in the simmering sauce and voila! The sauce was so darn good as it was, I didn't want to put the cheese in the pan. So I let everyone put the parmesan on his or her own helping, as desired. We ate it with pasta and sauted zucchini. Absolutely delicous.
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Photo by Server33

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 6, 2009
This is a very good and easy sauce. It reheats well too. For a fast meal, I make the "A Good Easy Garlic Chicken" in the pan first and then this sauce. I serve the chicken and sauce over whatever pasta I have on-hand. The only thing I do different is to 1/2 the chicken bouillon and leave the sauce on the burner while stirring in the parm. cheese. It's a definite keeper! *UPDATE* I've made this 3 times (w/the chicken) and each time it leaves me wanting to lick the bowl clean.
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Photo by makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA
Living In: Denver, Colorado, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Photo by frivera23
Reviewed: Jun. 3, 2009
Was good, would make again. Served with pasta and apple chicken sausage.
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Photo by frivera23

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 22, 2009
Very Good indeed ! Left out the parmesan because I didn't have any and it turned out just fine. Next time I will try it with the Parmesan though.
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Photo by Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 4, 2009
This was really good! I used 1/2 cup cream and 1/2 cup skim milk in an attempt to cut down the fat. I also did not have enough of the cheese so I had to add a handful of shredded italian mix cheese. This tasted wonderful on top of baked chicken and grilled asparagus. I think this would be wonderful on pasta in place of an alfredo sauce.
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Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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