Ritzy Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 19, 2011
This was pretty good. Instead of using corn starch, I made a roux in the same pan I fried the chicken in, I also used regular milk. So I basically made a cream sauce, then added the parm cheese. I didn't add the sauce until the last 10 minutes of cooking in the oven.
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Cooking Level: Expert

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Reviewed: Apr. 15, 2011
I followed the recipe exactly. The chicken came out very moist, however the gravy/sauce was solid in the bottom of the pan. Was not able to spoon it over the chicken as I served it. Not sure what I did wrong.
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Photo by KarenB

Cooking Level: Intermediate

Home Town: Blencoe, Iowa, USA
Living In: Omaha, Nebraska, USA
Reviewed: Apr. 12, 2011
The family liked this one except the sauce was unappealing to my son. It looked curdled and jelly like, and he's got a thing about texture when he eats. Hubby said it tasted really good but had to admit the curdled look was a bit off putting. Followed recipe to a T so not for sure why sauce looked as it did. My family is a visual kind of brood so something looking appetizing is a must! Won't make this one again but gave it three stars for ease of making and taste.
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Photo by Linda Farrell
Reviewed: Apr. 11, 2011
I made this tonight using 3 chicken breasts. We like "saucy" recipes because baked chicken can be a little dry, so I used the entire can of FF evaporated milk and increased the parmesan cheese. This tasted like a chicken cutlet with incredible gravy. This recipe uses a few pots, pans and bowls but definitely worth it. Paired this recipe with the herbed noodles (from this site). I'm so glad I made the extra sauce to put over the bland noodles. This will be made again and again in our house!
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Photo by Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA


 
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