This dish was amazing! I did make some changes however. #1...I "fried" the chicken breasts in a little olive oil and butter, and seasoned them with dried oregano, garlic powder, salt & pepper. I didn't think that baking them with just white wine would taste the way I wanted it. #2...I doubled the sauce recipe (it wouldn't have been nearly enough for me, my husband & 17mo old son if I hadn't) and used 1/2 whole milk and 1/2 heavy cream, which made it more fattening, but creamier, I think. I also minced the garlic before adding it to the sauce. I served the sauce over the chicken and some brown rice. It was delicious. The only thing other thing I would say is that the sauce does needs salt added. Other than that it is simple, easy and delicious. My husband & son loved it too!

Reviewed On: May 18, 2008

This was my first time making an alfredo sauce and it turned out wonderful! I used fresh parmesan and added it very slowly, while stirring constantly. The cheese didn't completely melt (I "grated" it with my food processor, so maybe thats why) but it gave it a very nice texture, in my opinion. Excellent, easy, and quick recipe!

Reviewed On: Mar. 29, 2008

This recipe was great! My husband and I love the tangy-ness the balsamic dressing added, and my 15 mo old son enjoyed the tomatoes! After reading some of the other reviews, I decided to bake the chicken in the oven. I only had chicken tenderloins, so I marinated those for 24 hours & baked for about 25 min. I added sliced tomatoes around the sides of the pan & put the cheese & fresh basil on top about 5 min before they were done. Thanks for the simple meal to get on the table after work!

Reviewed On: Mar. 29, 2008