"Amazingly yummy. Followed the directions to the letter and they were a hit. Loved, loved, loved the polenta base. It was creamy and cool while the chicken was herbacious and warm. The cranberries add just the right touch of sweetness and tang. So good! We will be adding this to the family faves. ""

"This was delicious. I used less of the tarragon than called for... and next time I will use a different herb. I'm not a big fan of the licorice flavor, but it was delicious despite my dislike of tarragon. I think that if I change the herb this will be a five star, for us, and it will go into our family favorites cookbook. I think I will use thyme "

"I made a few changes.

First, I simmered chicken breasts in the stock with the lid on instead of buying a rotisserie chicken. I had the raw chicken breasts on hand. After they were cooked, I used to forks to shred them, then left them out until the soup was done. I added them back in at the last part of recipe.

Second, I didn't have any spa"

"This cake uses egg whites as the levening agent, instead of chemical leveners. When you make the first part of the batter, it is EXTREMELY thick. You then fold in the beaten egg whites. I would actually recommend just stirring in the first half of the whites, by hand, so that they can lighten the batter. Then, gently fold in the second half.

Th"