Reviewed: Jun. 20, 2009

I was looking for an interesting dish to use with saffron. I haven't tried this recipe yet, but it looks great. Recipe resembles an alfredo sauce and to cut calories I just use a block of fat free cream cheese...with the other ingredients I don't lose the texture or taste...just less time to spend at the gym

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luv2cuk

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Reviewed: Mar. 11, 2009

i used neufchatel cheese instead of cream cheese, and evaporated skim milk instead of cream to cut down on the fat content of this dish. i also skipped the step of adding the water and cooking for 30 minutes, just browned the chicken pieces until they were cooked through. it was still very, very good.

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pandora

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

I had to make this recipe after reading the reviews, and was disappointed. The only change I made was adding extra chicken. I would add extra of both peppers, garlic, and saffron. The sauce thickens very quickly as it cools to a bad consistency. My family and I love pasta dishes, and this one simply did not impress (even my 8 yr old who loves alfredo sauce ate very slowly). Not worth the calories.

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Keapoka

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Reviewed: Jan. 25, 2009

This recipe is excellent. It's alfredo sauce with a twist and I love it. The only thing is what the other reviewers said. The step with cooking 30 minutes after adding water is too much. After you add the water, you can cook for about 5-10 minutes. I also added more saffron for a more defined flavor.

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Angee

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Reviewed: Jan. 10, 2009

Fantastic! I think next time I will add more saffron, but it was excellent just as it was. Very easy to make.

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stellarbeing

Cooking Level: Intermediate

Home Town: Lawson, Missouri, USA

Living In: Polo, Missouri, USA

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Reviewed: Dec. 30, 2008

This was very good. I liked the addition of saffron (to the look and taste). I may try this next time with some shrimp - although I'll definitely reduce the initial cooking time.

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Lu

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

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Reviewed: Dec. 6, 2008

will continue my search for another recipe like this, followed recipe to a T.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Nov. 21, 2008

After reading all the reviews, I made the following revisions: 3 chicken breast halves, 1/4 c butter, light cream cheese, 1 c fat free half and half and a half cup evaporated milk, and Kraft parmesan cheese. Even with all the modifications, this was still very good. After dousing this with pepper at the table, I realized I couldn't taste the saffron so I would avoid adding additional pepper. I served this over vegetable pasta to mitigate the unhealthyness of the sauce. If I made this again, I would cut back on the cream cheese and possibly add some extra half and half or milk to make this sauce a little thinner.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Nov. 6, 2008

Excellent taste, but OH MY GOSH THE FAT!!! I used Skim Milk instead of cream and thickened slightly with cornstarch. Didn't miss the cream but I'm sure if you used it, it would knock the socks (and belts) off of company. This makes a pile of sauce so I added some cut up cooked brocolli, mushrooms and red bell peppers. Wonderful special occasion dish!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Aug. 1, 2008

Fantastic recipe!!!! Everyone at my dinner party loved it and wanted the recipe!!!!!!!!!!

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chefstacia

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Reviewed: Jul. 21, 2008

My husband and kids always tells me if they like the food or not. My Husband said to keep this recipe so it was good. will make again. Oh I added broccoli to the recipe and it still was good.

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teddybear

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Reviewed: Apr. 7, 2008

I've made this twice now, and oh wow...YUM! The first time I made it, I was out of saffron, and last night, I was out of Parmesan, lol. It was still out of this world though. Like another poster mentioned--I didn't use quite as much butter, and I also added a third chicken breast half for more substance. Definitely a keeper, although probably only make it once or twice per year. Thanks!

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Emily

Cooking Level: Expert

Home Town: Maurertown, Virginia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Oct. 18, 2007

This was amazing! I just couldn't bring myself to add 1/2 cup of butter though, so I only added 1/4 cup. I also couldn't bring myself to add 1 1/2 cups of cream. Instead, I used 1/2 cup of cream and 1/2 cup of whole milk. As a last-minute decision, I steamed some broccoli, chopped it and added it in as well. The outcome was fabulous! Definitely a five star dish. The garlic, white pepper and cayenne was especially nice on the chicken. Believe it or not, it gets away with five cloves of garlic and tastes just right. Hubby couldn't believe it when I told him there were five cloves in it. Alright, I think I better go do some stomach crunches now. (yeah, right.)

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GRANOLACOWGIRL

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Reviewed: Dec. 30, 2006

Wonderful, a dish we'll make once and a while due to fat content. Yummy.....

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 1, 2006

This was one of the best recipies I have ever made. My husband thought it tasted like a "dairy farm" but agreed that it was exceptional. And yes, it is extremely fattening (although this really does end up being more than 4 servings). A few things: I don't undertand why it says to cook the chicken for 30 mins...I think the adding watert and cooking the chicken step can me totally omitted(this recipe does not take nearly as long as it says). The cream cheese and butter don't blend well, I was worried I had done something wrong, but adding the cream completely remedied the problem. Also, more chicken is definitely neccesary to give more substance. I might try lamb next time. A decadent meal...but certainly worth the (very rare) treat.

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Amy Nelson

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 8, 2006

The flavor of this is wonderful. I even had all the ingredients available (due to a prior investment in the costly saffron threads!) This dish is tasty as long as you can overlook an obscene amount of fat. You can feel your arteries clogging as you consume it, so I would have to call this an occasional, or perhaps rare, treat!

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Jane

Cooking Level: Expert

Home Town: Whitefish Bay, Wisconsin, USA

Living In: Mount Vernon, Washington, USA

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Reviewed: Jan. 27, 2006

Although this recipe has enough calories to feed a small village for a week, it was delectable!!!! I used another half of chicken breast for more 'substance'and added a bit more saffron and sprikled fresh parsley on top for a bit more flavoring. Next time I would use a little less butter. Next time we want a great 'resturant' meal, we'll make this again.

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MYRAJOHN

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Le Marriage, Alfredo Algerie

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