35 Reviews of Chicken With Garlic Cream Sauce

From: Charmie777

On Jun 15, 2007

Very good. I used half and half for the thickened cream. I also did this with thin pork chops...my hubby was fussing cuz the boys ate all the chops and he didn't get seconds!!

From: jennifer in new jersey

On Mar 15, 2007

excellent and simple. even more simple than the recipe looks. made this tonite for my 3 yr old daughter and i. the store didnt have organic chicken so we used organic turkey strips and just followed the recipe. also wasnt sure what thickened cream was so used organic whipping cream. it probably didnt come out as thick as it should have due to that but that didnt take from it at all. we served it over whole wheat wide egg noodles. i will definitly make this again. i was a bit hesitant as i dont like mustard sauces but it is just enough to give the dish a nice depth. thank you for sharing!

From: Evie*

On Apr 19, 2007

This was great, a few simple ingredients that made the dish delicious. Easy to put together and everyone enjoyed it. Thanks for sharing.

From: Chef floWer

On Apr 18, 2007

Very easy recipe to make with small amount of ingredient but a lot of flavour. The only substituted I made was I used lactose free cream instead of thickened cream. I had to use a little corn flour to thicken the sauce but it's due to the type of cream I used. Served it with Saffron Scented Fruity Yellow Rice - Rice Cooker. Thank you Mandy from Oz for a flavoursome dinner.

From: Tisme

On Mar 4, 2007

What a wonderful recipe Mandy, very quick and easy and sooooooo delicious. My DH tasted it and got up from the table straight away to get what was left in the pan first.Very unusual for him!!!Nothing to do with the recipe (the recipe is fantastic) but I must find a different brand of chicken stock as the one I used was very salty. The family raved over it so this will be added to our menu in future. I have even passed the recipe on to friends.

From: Jen T

On Jul 2, 2007

A great blend of flavours in the sauce. I think this would be good with either beef steaks or pork steaks for a change. I used lite cream just to cut the fat content a bit, and this worked fine. I also sprinkled my chicken with some lemon pepper before cooking. A great 'keeper' for us.

From: Chef #474711

On Apr 12, 2007

So this dish was a hit! The cream sauce was outstanding. The only alterations that I made was to add more garlic, I used 5 cloves because for us there could never be too much garlic. I can't wait to try this with a nice steak. Thanks!

From: mummamills

On Mar 18, 2007

this was wonderfull. didnt change anything, just forgot the parsley the garlic in the USA is stronger and better then I can get in Oz, which made it even better!!! cooked this for my daughter and her husband, they are both into mustard, and they loved it. thanks mandy

From: Chef Lindsay

On Jun 18, 2009

I guess I have to go against the crowd. We didn't like it, and the chicken was a little dry. The sauce couldv'e been good, but was too thin (and I didn't use my good sense to thicken it). We prefer chicken lazone, which has a richer flavor. Thanks anyways.

From: Jewelies

On Jul 9, 2007

Mandy, this is really lovely. I had already crumbed chicken schnitzels in the freezer that needed using up so used those in place of the chicken fillets. The sauce is awesome. This would be lovely with veal as well as pork. A keeper for us.