Reviewed: Oct. 1, 2009

this is an awsome recipe. you can use the sauce for many diffrent things. instead of chicken I add cooked frozen thawed shrimp. Secret to this sauce is add a bit of dried parsley. if it gets to thick add some more water to it you almost can't ruin it. Great over rice or vegatables. Was going to try it over some spaghetti squash.

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Reviewer:

PhoenixMommy

Cooking Level: Intermediate

Home Town: Chamberlain, South Dakota, USA

Living In: Freeport, New York, USA

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Reviewed: Jul. 6, 2009

This recipe was ok. Even for a bland eater, this was bland for me. But, I have to say this is a great starting place for tweaking. I'll start here & expand next time.

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Vicky

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Reviewed: Jun. 19, 2009

I followed the recipe except I used chicken breast tenders. I put the chicken on a bed of angel hair pasta that I had seasoned with melted butter and italian seasoning. The dish was very good and got rave reviews by my family and my mom in law even loved it! I will definitely be serving this again but will double the sauce so that I can put some on the pasta! Definitely a keeper!

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Helena

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Reviewed: Jun. 18, 2009

I didn't make this with pasta, but a barley dish. I used cream of mushroom soup instead of cream of chicken and lime juice instead of lemon. It was very good and even the kids liked it. My trick is that I brown the garlic separately and only add it at the end, so it keeps its flavor.

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Alina

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Reviewed: Jun. 17, 2009

I make this all the times and my family really loves it. I saute garlic and onions along with my chicken thin I put in some fresh broccoli, slice carrot, mushroom, and then I cook it very slow and some times I might have to add a little water to thin it out.

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