MELBOURNEMAMA Profile - Allrecipes.com (18854425)

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MELBOURNEMAMA


MELBOURNEMAMA
 
Home Town: Albany, New York, USA
Living In: Melbourne, Florida, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Southern, Dessert
Hobbies: Walking, Reading Books, Charity Work
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Recipe Reviews 8 reviews
Chicken Pot Pie IX
Just wanted to add my two cents worth to this very versatile and delicious recipe. After reading several of the reviews and having made this recipe several times, I noticed that many people "boil" their chicken (sometimes along with the veggies). If you cook your chicken that way, you're bound to get really, really dry chicken - no wonder people were complaining about the dry results. A much better way to cook the chicken for this recipe is to poach it. If you don't know how to poach chicken breasts, please to go to lowfatcooking.about.com and the instructions will tell you how to do it. It's pretty much fool-proof and yields a much better batch of cooked chicken. I will continue to make this recipe and each time tweak it just a little bit.

3 users found this review helpful
Reviewed On: Feb. 11, 2012
Lemon Mushroom Herb Chicken
Just made this dish for dinner tonight. My family absolutely loved it. I pounded the chicken to about 1/4 inch, omitted the parsley (my family doesn't like it) used golden mushroom soup (gave GREAT flavor and color) and used Pinot Grigio white wine. This will definitely be on my list of favorite chicken recipes!

2 users found this review helpful
Reviewed On: May 11, 2011
Curried Coconut Chicken
Have been making this dish for quite a while now about twice a month and thought I would share my preferences. I use Goya brand coconut milk; it just tastes better than other brands I have used. I also use Hunt's fire roasted diced tomatoes. Let the onion and garlic mix cook on a lower temp for about 10 minutes to infuse flavor. Also, mine takes just about 2 1/2 hours to simmer on low before it's ready. Try putting a small handful of golden raisins on top of the dish once plated. They really add a lot of texture and a subtle fruity taste to this dish. Hope you enjoy it as much as we do!

16 users found this review helpful
Reviewed On: Jan. 7, 2011
 
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