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"I made this to go with Ratatouille and it was EXCELLENT. I stood around basically dipping out of the pot with a spoon while it was thickening. I did add a couple extra tablespoons of cheese and some extra polenta (I like mine thick). Neither hurt the recipe."
"When I first made this I have to admit to a little disappointment... while perhaps the blandness was the result of using gluten free flour to coat the chicken, the recipe seemed so bland and it made enough to feed a prison! Ever the culinary scientist, I cut my leftovers into 3 different experiments: 1) frozen, 2) refrigerated, 3) red-wine-added..."