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Old 07-31-2013, 08:43 PM   #121
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You're welcome Tracy, I'm glad you liked it. We all love this dish and my family asks for it often. It's really easy too!!

I've been known to slurp up the sauce on my plate as well lol
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Old 08-01-2013, 05:20 PM   #122
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Just took chicken out to thaw. This is tomorrow's dinner!
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Old 08-02-2013, 04:04 PM   #123
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This looks great! I think I'll make it for tomorrow night's dinner! Thanks for sharing it Ginaaaaaa!
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Old 08-02-2013, 08:40 PM   #124
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I wonder how this would be made with canned coconut milk.
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Old 08-02-2013, 10:20 PM   #125
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Omg, sounds right up my alley! Think I'll be making it tomorrow night.. Need to pick up a julienne slicer ASAP !

Sherry,
Someone posted a few pages back about using coconut milk and she said it was really good
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Old 08-03-2013, 12:24 PM   #126
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I wonder if this could be made with unflavored almond milk with a thickener? thoughts? I have both guar and xantham gums.
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Old 08-03-2013, 01:20 PM   #127
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Sounds depressing.
The cream is probably what makes it taste so rich and luscious.

I love unsweetened almond milk, but so using cream in this recipe.
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Old 08-04-2013, 07:19 PM   #128
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marking my spot ,dont want to lose this
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Old 08-09-2013, 10:49 PM   #129
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Made it tonight for the first time, and I really liked it. I used a bone-in chicken breast with skin, so I started it in the pan and cooked it through in the oven like I normally do (I used butter and bacon fat in my stainless sauté pan), then did the sauce on the stovetop. It came out great.


The funny thing is that I make a similar sauce with pork chops all the time, but I never thought to do it with chicken.
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Old 10-11-2013, 12:45 PM   #130
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I've looked at this recipe on and off for years and finally tried it last night. Whoa, nelly! It is FANTASTIC! Might look for a way to thicken the sauce a bit next time, but that was the only thing about it that wasn't absolute perfection. This sauce is a dead ringer for a sauce used in a local Cajun place that I'd always wanted to duplicate. Never imagined that I already had the recipe in the drawer! (roll eyes) But seriously, this stuff is to die for. NO leftovers for us. DH even wanted to get out some bread to sop up every last bit of sauce from the skillet. Next time, making it with pork. Then maybe make the sauce to pour over a steak. And will probably DOUBLE the sauce. Holy moly, this stuff is wonderful!
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Old 10-11-2013, 04:39 PM   #131
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So glad this got bumped. I came to the board to find this recipe and there it was up top! Excited to make this tonight
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Old 10-12-2013, 04:07 PM   #132
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I had this for dinner tonight. It was so good! Yum!!! Thanks again for the recipe.
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Old 10-21-2013, 10:06 AM   #133
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I'm so glad that people keep bumping this recipe and remind me to make it. I made this for dinner last night and served it with zucchini and yellow squash noodles to slurp up all the yummy sauce!!
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Old 10-22-2013, 08:08 AM   #134
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Marking my place. I've made similar meals, but want to try this combo.
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Old 10-22-2013, 09:40 AM   #135
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It's great for vacation cooking, too! We always stay in timeshare condos so have full kitchens but who wants to spend a lot of time cooking on vacation? All I need to do before we leave home is pack up a small baggie with the spice mix in it, then when we are at our destination it's a simple to pick up the chicken, butter and cream - and yum yum, a delicious dinner with very little effort. Last time I also got a bag of frozen cauli, and mashed it to serve with the yummy sauce as "gravy" - what a great dinner, and oh so easy!
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Old 10-24-2013, 08:47 AM   #136
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Quote:
Originally Posted by Ntombi View Post
Made it tonight for the first time, and I really liked it. I used a bone-in chicken breast with skin, so I started it in the pan and cooked it through in the oven like I normally do (I used butter and bacon fat in my stainless sauté pan), then did the sauce on the stovetop. It came out great.


The funny thing is that I make a similar sauce with pork chops all the time, but I never thought to do it with chicken.
I also have bone in chicken breast with skin that I prefer to cook the same way you do. Did you rub the chicken and save some of the spices for the sauce? Trying to figure out how to divide the two.
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Old 10-25-2013, 06:25 AM   #137
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I was going to make this again a few months ago but discovered that the chicken I had thawed was spoiled. So, I ended up adding the sauce to some cubed leftover pork roast and sauteed mushrooms. It was great!

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Old 10-25-2013, 07:00 PM   #138
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I made this for dinner last night and it certainly was delicious, so good in fact that I had it again tonight!

I had a package of Dixie Carb Counters instant mashers that I've had forever that I decided to use up. I had a small rutabaga that I cooked till very tender, then I made the mashers adding garlic powder, black pepper, butter and some Ranch dressing. I added the cooked rutabaga, mashed it all together, then added fresh parsley. They really were tasty and very good with the sauce.

I never used the second pouch of the mashers because I had it in my head that I didn't like them but, mixed with the rutabaga, I would do them again!!
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