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Reviewed: Jan. 14, 2008

dry and bland. might be OK with some changes. Add rosemary or thyme. Try Sherry instead of white wine? Pan sear the chicken and bake for 30 minutes?

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KITTYfang

	Cooking Level: Expert Living In: Minneapolis, Minnesota, USA
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Reviewed: Aug. 16, 2007

chicken wasnt what i was expecting. It turned out very tender and delicious! I think i added too many nuts though... but didnt matter too much. good recipe!

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Rapsedy


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Reviewed: Jul. 31, 2007

I loved this meal. My sauce was a little thinner then I would have liked, but the flavor was really good.

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Recently made this for 72 people - recipe scaled perfectly great recipe - I used about twice the quantity of flour (maybe even three times) to thicken tho - then really nice thick creamy sauce (its a LOT of cream!!) Top tip - when cooking for that many people its an awful lot of mushrooms but it works very very well. You have to add them gradually tho or they won't fit! I cooked this then kept it warm for about half an hour - worked fine served with new potatoes and green beans

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krone9

	Cooking Level: Intermediate Home Town: Northampton, Northamptonshire, England, U.K.
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Reviewed: Sep. 10, 2006

Sorry, but we really did not like this recipe. I followed it exactly and had to thicken the sauce with a butter/flour mixture. It never thicken the other way. Then when it baked for so long the sauce was VERY thin and didn't offer ANY flavor. I think that if the chicken was browned in a skillet and "quick" baked with the sauce it may be better.Good luck trying it

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Bonnie


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Reviewed: Jul. 5, 2006

It's delicious and very easy to make!

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Crystal Ann


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Reviewed: Jun. 5, 2006

I made this recipe for my in-laws and it was a hit! The chicken was real tender and the flavour was incredible. I probably cooked it for 45 minutes rather than 1 1/2 hours. I think that's way too long and the chicken would have been way too dry. I also didn't have any almonds but other than that I followed the recipe exactly. I would definitely like to try it with almonds next time but it was just as good without! Yum! This recipe is a keeper!

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Erin

	Cooking Level: Intermediate Living In: Kitchener, Ontario, Canada
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Reviewed: Apr. 27, 2006

It was OK...but nothing special. Wouldn't make it again.

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Dani

	Cooking Level: Intermediate Living In: Kanata, Ontario, Canada
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Reviewed: Apr. 11, 2006

My family and I loved this chicken dish. I used baby portabella mushrooms in the recipe and it turned out marvelous. I will definitely be using this recipe again.

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Joy


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Reviewed: Jan. 20, 2006

Made for a dinner party and it was a hit... had to share the recipe with others. We served ours with orzo with romano cheese and broccoli and a Gerwurtztraminer wine. Delicious.

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CLH72278


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Reviewed: Nov. 21, 2005

Very good. Goes well with a Sauvignon Blanc. Good to keep some sauce on the side for dipping. Chicken tended to get a little dry towards the end.

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Athena Rork


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Reviewed: Nov. 2, 2004

This recipe was really easy to prepare and would be easy to make ahead of time. The chicken came out soooo tender BUT it didn't have much flavor. We added a lot of salt and pepper which helped alittle. I also had some trouble getting the sauce to thicken.

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JJHAM


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Reviewed: Oct. 22, 2002

The sauce was a little too thin. I added flour to make it creamier. The flavour was great.

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SUSMCP


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