Reviewed: May 6, 2009

This was quite good & a bit different from the run of the mill chicken type cream dishes. Next time I think I'll use boneless chicken breasts & cut them in chunks and add to cream sauce.

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Reviewer:

tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: May 2, 2009

Nothing special. We love all the ingredients, but this was just a mediocre recipe.

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momto4

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: May 9, 2007

I'd never baked chicken in cream before, but found it a little odd because the fat separated from the water and formed 2 layers in the baking dish. When I'd finished, the flavor was okay - but too much work is required here for a mediocre end product.

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 9, 2007

I only made the Chutney, but it was a great recipe.

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Reviewer:

eayers

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Oct. 5, 2006

Fine recipe, feel the sauce would have better suited fish than chicken.

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Reviewer:

Katie

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Reviewed: Jan. 26, 2005

A new favorite. Add a little ginger, garlic, and salt to the chutney.

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Reviewer:

HORROCL

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Reviewed: Jan. 25, 2003

I made this dish and served it over white rice. The whole family loved it. It was quite easy to make and very tasty. For a lower fat version, substitute the cream for fat free evaporated milk or half and half.

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