Reviewed: Nov. 5, 2009

served with egg noodles and added minced garlic

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Reviewer:

bowamy

Cooking Level: Beginning

Home Town: Salem, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 24, 2009

Excellent results! We had it over rice with broccoli and everyone cleaned their plates and had seconds. Very tasty and so simple it makes me want to cook more often. I did substitute Disaronno for the brandy as it was what I had on hand, plus I didn't have chives, so I used 1 tsp of dried tarragon instead, because I really love the flavors of paprika and tarragon together. I used about half the amount of chicken and mushrooms for just three of us, but kept the liquid and seasonings the same, and I think the kick up on flavor really made a difference, so when I do a full batch, I will be doubling those amounts.

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MsChristy

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Reviewed: Sep. 19, 2009

Delicious and easy. Served it over egg noodles and my husband and I gobbled up the whole batch.

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emplaye

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Reviewed: Jul. 7, 2009

These were a big hit with myself and my boyfriend. I made up some mashed potatoes for that delicous sauce. Any leftovers didn't last long!

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lindzi

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Reviewed: May 23, 2009

These pancakes are amazing!! Great, fluffy restaurant quality. The only reason I am giving 4 stars is because mine 'deflated' and I'm not sure why. The boyfriend said they are 'ridiculous!' I also added in cinnamon, nutmeg and vanilla because that is how we roll :) This is now our go-to recipe.

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Reviewer:

Jacque J

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 17, 2009

I sauteed my mushrooms in butter (that alone makes mushrooms mouth-watering imo) which I think was the best part of this recipe. Definitely not the prettiest food but overall not bad. =)

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Clara <3

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Apr. 21, 2009

Followed the recipe tasted it (which was good as is) then I added splash of evaperated milk and a couple of shakes of Wondra to thicken the sauce a bit. It's good recipe to make chix breast differently in the meal routine.

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Feb. 18, 2009

DUDE!!!! I made this with carrots and cream, added some garlic - just out of the ingredients you asked for - wanted to lick the bowls clean!!! I'm gonna make this for the family meal on Saturday (The Big Deal Meal!!!) You rock, sister!!!!

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Reviewer:

hezb

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

Easy to prep, easy to cook, and tasted great. I think next time I will try a dry sherry in place of the brandy. I think that would give the sauce a slightly stronger presence.

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FormerCrewMom

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Sep. 9, 2008

not a lot of flavor. slighty dull.

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jennifer88310

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Reviewed: May 22, 2008

Pretty good, especially for a meal on the lighter side. and an excelent way to use up some brandy, which someone left at our house.

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Reviewer:

lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Apr. 17, 2008

Very easy, very flavorful. I did add some corn starch at the end to thicken the sauce a bit. Served with buckwheat instead of rice, which went really well - soaked up all the good sauce and added a hearty texture!

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jackie and friend

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 21, 2008

This is defenitely one I'll make again. I didn't add the parsley or the chives (I just didn't have any), but I think next time I will - it seemed to be missing something. Otherwise really juicy and tasty.... and even more it was easy to prepare.

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ELKA

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Apr. 8, 2007

it's really good

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Reviewer:

chrys

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Reviewed: Nov. 15, 2006

To speed up the process I diced the chicken plus my dude loves eating with chopsticks. I made it with extra broth so there'd be more gravy for rice. Dicing the chicken cuts the time down significantly. This recipe makes the rotation prolly monthly.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: May 14, 2006

My family rated this one--a 3.5. (Three teen boys and one Asian husband).I'm not sure why...just not their favorite. It was moist enough, tasty..just a 3.5. (For my taste, I'd use less pepper next time).

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Reviewer:

CKEH

Living In: Tai Po, New Territories, Hong Kong

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Reviewed: Jan. 8, 2006

Family favorite

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Reviewer:

Amy33

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Reviewed: Nov. 22, 2005

This is so easy and so impressive -- a great dish for company.

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Reviewer:

Elling

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Bismarck, North Dakota, USA

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Reviewed: Nov. 10, 2005

I'm not sure if I did something wrong or if it is a personal preference but my kids and I did not enjoy this. I did follow the directions exactly. Smelled wonderful while it was cooking and presentation was very nice but I agree with another reviewer that it tasted like boiled chicken and had no flavor whatsoever. Sorry but I would not make again. In fairness, my husband said that it was okay.

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