A simple chicken dish that's fab for a midweek supper. Serve it with rice or pasta to make a complete main course.
I am making this today but am not sure of the amount of parmesan. Surely 40g/1.3 oz is not enough. Please clarify, as I live in the US an the conversion amount does not seem accurate to make it as creamy as your photo. Please help/clarify!!! Thanks - 26 Sep 2015
I followed this recipe exactly except for the heavy cream. I substituted 1 can of cream of chicken soup for the heavy cream and it turned out great. My husband commented on the meal and my 3-year-old and 5-year-old ate it all. I served the chicken with a side of rice pilaf and LeSeur peas. - 22 Sep 2008 (Review from Allrecipes US | Canada)
I have to say I was disappointed with this recipe. The plus side was that the chicken was very tender, I'll give it that. What I was picturing when I looked at the ingredients was chicken with an alfredo-y sauce on it, but I have to say it tasted very bland. I would say the dish certainly is not worth all the fat in it. I would rather make alfredo by itself which is much tastier. If I did make this again I would definitely add garlic powder, and probably some other spices with it. The recipe is a good starter but it isn't very tasty at the moment. Sorry to be a downer! - 20 Feb 2008 (Review from Allrecipes US | Canada)