Reviewed: Apr. 6, 2012

This recipe was very easy to follow, and turned out great. The only changes I made were used dried parsley and dried mint instead of fresh. There was a lot of sauce/marinade left over, so next time I think I will use more chicken.

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Reviewer:

Boston_jennifa

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 9, 2011

I made this recipe twice. The first time there was too much pepper in it for me. The second time I only used 3/4 pepper and it was phenomenal. I used the variation mentioned in the introduction about marinating it for 24 hours first in the sauce. My family loves eating a bite of chicken with the sauce on and then a bit of the strawberry slice. It's a great flavor combination.

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Reviewer:

SYKORA

Reviewed: Oct. 7, 2011

This recipe was great. I did do things a little differently though. I cut the chicken into smaller strips and I didn't scrape the marinade off of the chicken when I cooked it in the pan. I also sprayed the pan with cooking spray instead of using oil. The marinade sort of caramelized on the outside of the chicken and was delicious. I set aside a cup of the marinade to make the sauce out of, since I didn't feel safe using the marinade that had been with the raw chicken. In a sauce pan I cooked down some fresh cut strawberries and chopped fresh mint, then added the cup of reserved marinade to the sauce pan. I cooked this over moderate heat for around five minutes. I mixed 1 Tblsp of flour with some cold water and added that to the sauce to thicken it up. I put more chopped strawberries and mint along with a sprinkle of lemon juice over the chicken and sauce once it was plated. I think it was a little spicy for my taste and I will use a little less black pepper next time around.

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Reviewer:

DarthCupcake

Reviewed: Sep. 16, 2011

Had been looking for a recipe 'Chicken with strawberries and cream' for year. This was the closest I found. I followed the recipe and then served with rice and a dollop of sour cream. PERFECT.

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Reviewer:

Vikki

Home Town: Scunthorpe, Lincolnshire, England, U.K.

Living In: Sunshine Coast, Queensland, Australia

Reviewed: Jul. 15, 2011

Was pretty good, a little sweet but very juicy.

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Reviewer:

Tiffany

Reviewed: Jun. 26, 2011

Good but a bit sweet for me, however my guests couldn't stop raving about this dish and took the recipe with them. I served this as the main dish with the "Balsamic Roasted Red Potatoes" recipe and some fresh strawberry salsa, garlic bread and salad for lunch and it was a HUGE hit! Everyone kept talking about the wonderful arromas coming from the kitchen while just prepping these dishes. Also, my guests kept talking about how it was such a fancy looking dish just for lunch. Next time I'm going to pretend like I slaved for hours to make this. =)

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Reviewer:

Jasmine

Reviewed: May 21, 2011

All you could taste was the pepper. It was almost inedible. I wouldn't make this again. I feel like I must have done something wrong because of all the positive reviews, but I triple checked everything before adding it. I'm a bit obsessive that way.

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Reviewer:

QUINNTESSA

Reviewed: May 11, 2011

The sauce was too thick and general kind of gross. I guess I should have anticipated this because I do not like recipes with cooked dairy products in it. Not making again

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Reviewer:

LBott

Living In: Dallas, Texas, USA

Reviewed: Apr. 22, 2011

Delicious! I did change the yoghurt to plain & only 1 cup, used fresh strawberries too. For a spicy tangy taste use chipotle salsa. I went very light on the cinnamon too based on other reviews. Instead of olive oil, I suggest butter (think strawberries foster!) and brown sugar instead of light. A lot of changes but worth the result.

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