YUM! I served this for first course on thanksgiving this year and it was a big hit. The only changes I made was I used pumpkin pie filling and therefore omitted the pumpkin pie spice and molasses. I was a little worried that it would come across too sweet so I sauteed 2 onions in butter and added the remaining ingredients as written to that. I didn't use as much stock (I used veggie to make this vegetarian) as was called for or as much half and half. I added the garnish at the end and also added chives for color. My husband said this was his favorite dish of the day. I am making again to bring to christmas dinner. Thanks so much!

Reviewed On: Dec. 23, 2010

I really enjoyed the sauce in this recipe. I followed the recipe exactly with the addition of one green onion and a chipotle in adobo instead of Serrano. After cooking the sauce off, I had to resist the urge to drink it up! It was so good! After the chicken cooked, I poured the pan juices into the sauce and cooked a little while longer. That made the sauce even better! Served it all with brown rice so i could use all the sauce. I'm not sure what people did wrong who didn't enjoy this recipe... I also don't understand the picture for this recipe because the sauce is a very dark green when finished.. Hmm. My next time making this will be with tofu instead of chicken! Thank you for this simple and delicious new sauce!

Reviewed On: Jul. 19, 2010

This was really good! I used cilantro instead of dill because I served it with a dish that was made with cilantro (Creamy Cilantro Chicken with a Kick) and I sprinkled with shredded cheddar right before serving. My corn-hating husband liked it with the cheese addition! I LOVED it with and without the cheese! Thanks for sharing!

Reviewed On: Jul. 19, 2010