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Average Rating:
Total Reviews: 73
Showing 41-50 of 73
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By No GMO's
on May 12, 2011
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After reading the reviews on how the stuffing was a bit too bland, I added shallots with the garlic, some lemon, and red pepper It turned out wonderful
By dawn_larae
Sioux Falls, SD
on May 12, 2011
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I didn't have sherry so I used riesling instead and it was still very good.
By Frolicking Fells
Cleveland, OH
on April 13, 2011
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Although this recipe is much healthier than your traditional chicken divan, it's even more delicious! I love the idea of stuffing chicken by creating a pocket (rather than flattening & rolling the stuffing into the chicken. The evaporated milk also added creamy texture without adding fat!
By krazykc
on April 06, 2011
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we loved it didnt make it all the way to the T but it was good...
By lisa_huffman_58...
Columbus, OH
on April 01, 2011
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I love this recipe! At first I thought it would be a lot of work because there are so many steps but it wasn't. Very delicious...in fact, I made it twice in one week because it was such a hit!
By Mama's House
on March 23, 2011
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This was excellent, I thought all the stuffing would fall out when I flipped the chicken in the frying pan, but it didn't! I thought the sauce was a little thin, so I added another teaspoon of cornstarch. I cooked the chicken at medium heat and did not have any problems with it burning at that temperature. I served it with jasmine rice and the sauce was good poured over the rice!
By bgruenba
Seattle, WA
on February 20, 2011
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Amazingly tasty dish. When I cooked the chicken in the pan, I found the pan was getting a little too hot too, so after the chicken had browned, I added some white wine (Chateau Ste Michelle 2009 Chardonnay to the chicken to avoid burning the chicken. I then took the resulting sauce and added this to the recipe's sauce. MAN, was this good!!! We'll definitely be eating this again.
Also, make sure you use decent Sherry. Don't use cooking sherry. It makes a world of difference!
By emilyliz2001_11...
corona, CA
on February 17, 2011
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Very tasty dish. It was much more labor intensive than appears from recipe. I did use the guyere in the sauce instead of parmisian. Very good sauce but also very thin. It is definitely something I will make again!
Lori, Corona, CA
By SBek
on February 11, 2011
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AWESOME! This tastes excellent, we've already made it twice!
By Sace
Centreville, VA
on February 02, 2011
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The sauce was nice, a little thin until it cooled a bit. I enjoyed the thyme on the chicken with the flavors in the sauce but, I didn't think the broccoli stuffed in the chicken added much flavor. I will probably make this again without this broccoli.