Comments on: Creamy Garlic Chicken

By: Sam

Sam — Wed, 04 Sep 2024 01:11:18 +0000

Extremely watery sauce.

By: haven

haven — Tue, 03 Sep 2024 01:28:18 +0000

In reply to Paula.

Sounds like you’re confused about the difference between a sauce and common sense. I’ll give you a hint: both should thicken when the heat’s on!

By: Amy B

Amy B — Sat, 31 Aug 2024 18:48:13 +0000

Made this last night with pasta, it’s sooo good!! I had jarred minced garlic so I added 8 teaspoons instead of the whole garlic. Adding this recipe to my regular rotation, thanks!

By: Barbara

Barbara — Sat, 31 Aug 2024 13:59:50 +0000

In reply to Barbara Eichenauer. So sorry, but I left this review for the wrong recipe. I actually made your Creamy Dijon Chicken!! I have this one saved, haven't tried this one yet.

By: Barbara Eichenauer

Barbara Eichenauer — Fri, 30 Aug 2024 03:51:22 +0000

Hi Marsha, this is a wonderful recipe. I had a leftover chicken breast that had been cooked in the crockpot that was rather 'chewy,' so I was looking for something to disguise it. I varied it a little based on what was in the fridge. I sauteed mushrooms with the garlic, then added the other ingredients, but used tempered sour cream instead of cream, plus a little white wine. Made a corn starch slurry to thicken it a little. Added the chicken, cut up into bite- sized pieces, last. It was so good & the chicken was unbelievably tender! Thank you for such a delicious, easy to make recipe. This will become a favorite.

By: Ande

Ande — Thu, 29 Aug 2024 22:16:28 +0000

So good! I somehow overlooked the flour when I first made it and it turned out phenomenal. It is so good I made it 2 nights in a row per my picky 12 year old’s request. She even commented on it being restaurant quality!! The first night I served it with broccoli and tonight with green beans. The sauce with the green beans was amazing. It reminded me of green bean casserole. Thank you for this recipe!!

By: Kelly Groff

Kelly Groff — Sun, 25 Aug 2024 22:44:23 +0000

Mix a lil corn starch and water to make a slurry n add to sauce to make thicker ! Came out perfect afterwards

By: Dani

Dani — Sun, 25 Aug 2024 12:55:20 +0000

The sauce was too watery. So I changed the recipe slightly.
I used lactose free single cream(the only available), made it thickened cooking with a bit of flour in a small pot and a small portion of the cream, and slowly mixed with the the rest of the sauce. I also skipped the chicken broth liquid as it makes even more liquid, and to increase the flavour I marinated the chicken for 2 hours on the garlic and my preferred seasoning such as paprika, little cumin, salt and pepper and did the chicken on butter and some chicken fat. It was lovely.
Ps. Without the broth, the cream can not boil much, has to be added as the last phase and low heat.

By: Gena

Gena — Sun, 25 Aug 2024 08:58:12 +0000

Looking forward to trying many of these recipes!! They look delicious and easy to make!! I can’t wait to try them!@!

By: Alicia

Alicia — Sat, 24 Aug 2024 23:32:34 +0000

In reply to Paula. Paula, it says in the recipe that it should thicken by 50%. Did you bother to read that? No need to have snotty comments.