Made this dish last night.Doubled the sauce recipe my husband has a thing for sauces and gravies..served it with rice and asparagus. My 21 yr old and husband LOVED it!! I thought it was pretty good i ended up sprinkling parm. cheese on it. Think the addition of Basil ( preferably fresh) would add something.Will be making it again.
Made this dish last night.Doubled the sauce recipe my husband has a thing for sauces and gravies..served it with rice and asparagus. My 21 yr old and husband LOVED it!! I thought it was pretty good i ended up sprinkling parm. cheese on it. Think the addition of Basil ( preferably fresh) would add something.Will be making it again.
I'm rating this a 3 because I omitted the chili-garlic sauce. Can't have anything too spicy for medical reasons-Bummer! I needed to whip something up fast and this was great. I had IQF chicken breasts which were very large cut them in 1/2 used alot of garlic and reg.onion(no shallots on hand). Sauteed onions and garlic browned chicken in pan removed chicken to a plate and made the sauce in the pan using tblsp. of italian seasoning and 1 tsp. oregano. returned chicken to pan and simmered a bit more added more than 2 tblsp. of cheese. I didn't have no-salt tomato paste either. For what I had on hand this was a great meal. Served with rice. Thanx JK
Super easy and tasty. I also skipped the chile-garlic sauce since I had everything on hand except that. I also used Italian seasoning instead of separate spices since I was out of thyme. I was expecting the sauce to be runnier but its actually pretty thick and coats the chicken well.
I thought it was really good the only thing is it was a little too tomatoey. I added more cream and a little vodka to the sauce to thin out seasoned it with salt pepper and some italian seasoning. I placed the chicken breasts (i made enough for 8) in a baking dish sprayed with cooking spray in a 350 oven for 25 min. I placed the shredded mozzarella on top and baked until melted. To me it was like a mock chicken parmesan without the breading. I served the chicken with some italian herbed rice that I made and a salad.
I made this dish almost exact. I used the same amount of everything but used only two chicken breasts and used 2% milk instead of heavy. It was very yummy! I would love to make this for guests as it was only my boyfriend and me. Very good though!
I changed the recipe so it would suit my taste buds: used chunks of skinless boneless cooked chicken breast that I added at the end of the sauce recipe. Used evaporated milk instead of heavy cream. (If you're on a gluten-free diet you might be lactose intolerant too so remember to take a lactose pill.) I used a prepared organic g.f. soup instead of tomato paste and added just a dollop of milk.).) In short I used the bare bones of the recipe but thank you though for the recipe's basic structure - it a good one.
If I could give this recipe a 10 rating I would. I fixed as written and it was incredible. Of course it is due to the butter and cream but the flavor was outstanding. Just the right amount of heat. I definately would fix again! It will go into my favorites folder.
was like chicken in spaghetti sauce thought it would be creamier
Yummy. Definitely not as spicy as I thought it was going to be.
