Recipe by: MARBALET
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Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that ...
Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that ...
This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the recipe as a few other reviewers have done and only use one sautee pan. First, I pounded out my chick...
This will be added to my list of restaurant quality dishes. The sauce is creamy and velvety delicious and the whole dish makes for a beautiful presentation on the plate. I used two chicken breas...
Simple and Delicious! I started all three pots at the same time and I am glad I did because everything finished at the same time. Although I was hesitant of the amount of sauce based on previo...
yum Yum YUM! I usually never leave reviews, but this recipe was too EXCELLENT to not post something. I tasted a spoonful and I was surprised at how good it was! My brother said it was better tha...
Let me start by saying that this recipe is DELICIOUS. If you're having company over, or want to impress a date with a fabulous dinner - this is the meal to make. Having said that, there are a fe...
Oh My God!!! SOOOOOO good! This was absolutely incredible and not difficult at all. I know other reviewers thought it messed up too many pots, however, I kept the chicken in the pan and added...
This was so good I was inspired to write a review. This recipe tastes even better the next day. Next time I make this I will make the sauce the day before. I also reccomend putting a little b...