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Showing 1-3 of 3
on May 31, 2009
Quel plat magnifique simple. Made as stated except I cut back on the amount of chicken. And when French Tart says Be careful Flambe she means it LOL I have flambe before but this time WOW LOL I did cook the chicken longer then stated but didn't time it. Plus I sprinkled some Fleur De Sel on top just before serving Served with Pommes Duchesse#365349 and for an appetizer Escargots Gratinés#337715 and a French Baquette for a very nice French meal at home. Made for ZWT 5 French Region for the Zaar Chow Houndspeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 26, 2009
The flavours were awesome, kinda of a BBQ, mixed with paprikash. I did have to bake it for thirty minutes to loose the rawness, and I added some chk stock to keep the sauce from drying up. I covered it with foil for this. Then I put the crumbs on and broiled. I used Gruyere cheese. I made it for my daughter's 39th B'day. There were no leftovers!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Queen Dana
on September 08, 2008
This was delicious. I used 3/4 cup of cognac and I think that's the perfect amount. The breadcrumbs and cheese (I used Emmental) on top turned into a lovely golden crust. I also added a small amount of chopped leeks. I served this on top of rice. I will definately be making this again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (324 g)
Servings Per Recipe: 6
The following items or measurements are not included: