Absolutely fantastic! Following the reviews, I browned the chicken first, removed the chicken from the pan, and followed the rest of the steps, doubling the sauce. I did omit the salami and salt and used red wine instead of the sherry (out of sherry). I returned the chicken to the pan and simmered until it was the consistency I wanted. I served with orzo, salad, and herbed toasted bread. Next time, I will use a low sodium broth (was a little salty even though I didn't add salt - and I love salty), and I will mix the orzo right in while it's simmering instead of cooking separetly. Cant' wait to get at the leftovers!

Reviewed On: Jul. 24, 2009

This dish had a nice spice to it, but I felt it needed salt. Adding the spinach and shrimp also made it a more complete meal.

Reviewed On: Mar. 24, 2009

Very tasty. I added 1/2t cayenne pepper for some kick and left out the corn and served it on a jalapeno/cilantro wrap. Next time I make this, I will reduce the worcestershire sauce (not my favorate) and serve it over rice.

Reviewed On: Nov. 20, 2008