Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 18, 2008
I made one alteration to this recipe, accounting for personal taste. No one in my family is fond of liver, chicken or otherwise, so I used crispy bacon instead. I also recommend saute-ing the spaetzle in smaller batches.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 29, 2009
We swapped out the livers for bacon also. Managed to cut out the last stick of butter by serving the breasts on a plate with scoops of sauce over them and just tossing the spaetzle in the rest of the sauce. There was no talking when we ate - just lots of yummy sounds!
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