Gotta give this a 5. Very simple, healthful, and tasty. I used a little white wine per one reviewer's suggestion. I also substituted multi-colored pepper corns for capers. My wife said "I didn't think you could get food like this unless you went to a restaurant!" Made it for a second time... it really is a hit! Christine L. has a wonderful and simple recipe here! I'm going to look at what else she has!

Reviewed On: May 21, 2009

I can't give it 5 stars because this is my first marinade recipe, but I LOVE it. I continually use this as a "starting place" and modify it. Instead of Worcestershire sauce, I use Yoshida's Original Gourmet Sauce. I have also used lime juice instead of lemon (zingy!) and dried Japanese horseradish rather than mustard. In addition to dried parsley, I have also added basil and thyme. And it's not just for chicken! Worked GREAT with pork cutlets! Thanks for this one!

Reviewed On: Jun. 1, 2008

I wanted to surprise the wife with something new and different, and this did it! Thanks for the great recipe. My alterations - used 3 cloves of garlic and 1 tablespoon of Basil, due to the "bland" comments. It came out pretty good! My wife had it over chicken, and I decided to try pasta. I think both dishes were a success, though I had to thin the sauce with some milk to make the pasta work - if you do that, I think you have a good pasta topping!

Reviewed On: Apr. 20, 2008