Reviewed: Feb. 9, 2008

Substitute chicken broth for the milk. Instead of 2 hours on the stove top cook uncovered in the oven for 30 to 40 minutes at 350 degrees. Remove the chicken from the pan and add 1 tsbp of flour or cornstarch to thicken the drippings. If you don't have much of the drippings left then add another 1/2 cup of chicken broth. Replace chicken in the sauce and cook on stove top for 5 minutes (just enough to cook flour).

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Reviewer:

njackson221

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Reviewed: Dec. 10, 2007

This did not turn out at all!! The milk curdled right away & stayed that way, I had to add country gravy mix to salvage it. After that it was still awful with milk curdles.

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Reviewer:

Lori Walker

Home Town: Milwaukee, Wisconsin, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jul. 1, 2007

If you simmer it too long, the chicken dries out. It is a healthy main course, though.

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Reviewer:

busymom923

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 4, 2001

What a disaster. The milk curdled and I had to discard the chicken. Do not recommend this one at all.

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Reviewer:

JOELSGIRL

Cooking Level: Intermediate

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Reviewed: May 21, 2000

I am sure it is delicious after 2 hours but I wouldnt have time. I will have to use some corn starch as thickening agent after cooking a few minutes sorry

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