Reviewed: Oct. 11, 2009

this makes a great base to add seasoning to, thats what I had to do because as is it is just a little bland.

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wahdubi

Cooking Level: Intermediate

Living In: Guatemala City, Guatemala, Guatemala

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Reviewed: Aug. 17, 2009

I whipped this up after a long night at work. It was very quick and delicious. I sautéed a little garlic and onions with it and it turned out fabulous. Be sure to get that french bread.

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Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 8, 2008

This dish is always a big hit. Even better the next day.

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kyan99

Cooking Level: Intermediate

Home Town: Taunton, Massachusetts, USA

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Reviewed: Oct. 19, 2008

I love this recipe - quick and easy but delicious.

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jalcantar

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Reviewed: Oct. 13, 2008

This is an excellent starter recipe. I dredged the chicken in seasoned flour and let it absorb most of the butter while cooking. I added a can of mushrooms, several cloves of garlic, and a can of cream of mushroom soup. Served on top of buttered angel hair pasta with a side of garlicy green beans, and of course, French bread. Very fattening and oh so yummy!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 7, 2008

very nice recipe, but I did alter it. As it is, it's bland for my taste. I cooked the chicken in an olive oil/butter mix and added about half an onion. I seasoned the chicken with salt, pepper, & a tsp of onion powder. I added minced garlic just before I added the heavy cream. To the heavy cream I added about a quarter cup of Romano cheese (you could easily use peccarino or Parmesan cheese)To thicken, I added about a tsp of corn starch. Served over mixed steamed veggies with lots of sauce.

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Zenglebert

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Reviewed: May 6, 2008

This recipe was really easy and really good! It definatly needs some bread to go with it, because it is so good to dip the bread in!

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chelsea

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: Apr. 16, 2008

This was GREAT. it was very easy to prepare. I also added in garlic and onion and think that next time i will add more spices. The sauce was thin, but still delicious and made the right amount to finish with the chicken and bread. I will definitely make this again.

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Rachel

Cooking Level: Intermediate

Living In: Clonmel, County Tipperary, Ireland

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Reviewed: Dec. 29, 2007

Great recipe! I added minced garlic for an extra kick. The sauce is great with pasta and french bread.

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SOONER_SWEETIE

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 28, 2007

This recipe is wonderful! I use an old cast iron skillet, saute two TBS of minced garlic in the butter, other then that I follow the directions exactly. I make angel hair pasta and put the chicken and cream on top. This is now a classic dish in our house, thank you!

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kdemarais

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Reviewed: Sep. 30, 2007

Great recipe! I also use skinned, boneless chicken breasts, pounded thin and then cut into about three strips per breast. I then dredge each strip in seasoned flour and sautee about three minutes on both sides in real butter for about three minutes per side or until golden. I then add the cream, scrape the bottom of the pan and then gently simmer for as long as 20 minutes. The flour and additional time thicken the cream perfectly. I serve the chicken with rice and broccoli. Super comfort food!

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Sheriden Farm

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Reviewed: Aug. 13, 2007

Made as written and this doesn't have any taste. Needs a lot of spices to make it better.

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BMCNICHOL

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Reviewed: Aug. 11, 2007

This was sooo quick and easy. I added a chopped portobello mushroom I had left over and it was fantastic.

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Jul. 14, 2007

Delicious! Make it pretty much as directed, but I do add garlic salt and Lawry's seasoning salt for extra uumph! So good, my family's favorite, they are always asking me to make it.

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Lori

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Reviewed: Jul. 11, 2007

As with other reviews, I would say this is an EXCELLENT base recipe. I have made this a ton, for my very picky family. To make everyone happy I've slowly altered it from the original recipe. To start, I thicken up the sauce as well as add a ton of much-needed flavor by adding a can of garlic-seasoned cream of mushroom soup to the creme before adding the chicken. I also season the chicken with garlic poweder. I have added various vegetables -depending on my mood. This is a definate picky eater pleaser.

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angelina24

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Reviewed: Jun. 26, 2007

i seasoned like blackened chicken before frying, it was perfect. without seasoning, it's too bland.

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unix_girl

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Jun. 23, 2007

I love this recipe. I have made it several times because it is so simple and flavorful. My kids like this served over rice/noodles. I like it with crusty french bread. I have added a can of sliced mushrooms to it at times just to change it up. Definitely a keeper.

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CK.CROOKS

Home Town: West Monroe, Louisiana, USA

Living In: Plano, Texas, USA

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Reviewed: Jun. 5, 2007

One of my students made this for our end of school French dinner. Very good and apparently easy since it was made by a 12 yr. old.

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for the love of CHOCOLAT...

Cooking Level: Professional

Home Town: Midland, Texas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 19, 2007

Good, but not amazing. I think the dish needs a little more flavor. I added garlic powder, but I think in the future I would saute some garlic and maybe onion with the chicken. Also, the sauce never really thickened too much for me. I don't know if I didn't cook it long enough, but it was quite thin. Still good though, I'll just have to tinker with it next time.

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KaraAnn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denton, Texas, USA

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Reviewed: Feb. 8, 2007

Delicious & SO easy. My kids love it. I served it with rice & french bread, sprinkled a little parmesan on top when serving. I would have loved to add mushrooms too, but my husband doesn't care them.

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Jennifer D.

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Chicken a la Creme

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