This was a really good recipe. To save time, I fried the diced boneless, skinless chicken breast with the chopped onion and 1 clove chopped garlic, along with the apple in olive oil. In a medium sized bowl I mixed the cream with the mushroom soup and the spices (including some chili powder to spice it up a bit). I added the cream mixture to the chicken and let simmer on low for about 45 minutes to tenderize the chicken. I also added some currents and frozen peas about 1/2 hour before serving over rice. Yummy!

Reviewed On: Nov. 25, 2012

This was delicious. Not only did I double the sauce, but I doubled it and marinaded the beef strips in it for several hours and then made another batch (doubling it) and heating it in a pot to thicken it and then pouring over the servings. I also added Asian chili sauce to spicen it up a bit.

Reviewed On: Apr. 16, 2012

My family loved this! I didn't have zucchini, so I added snow peas and celery and chopped fresh ginger with the garlic. Since I had 2 lbs of chicken, I doubled the recipe. I didn't use rice but chinese noodles. The recipe looks a little overwhelming with all the ingredients, but since I had most of the stuff (or if I didn't, it was easy to buy at the local grocery store) it really wasn't hard to make. My husband says it's definitely a "make again"!

Reviewed On: Mar. 10, 2012