I think this is a great basic recipe. I made a few changes based on the other reviews, and the end result was FABULOUS! First, I scaled the recipe down to 10 servings, and did the following: 1/3 c Red Wine Vinegar 1/3 c Light Balsamic & Basil Vinaigrette (Wish-Bone) 1-1/4 tsp Garlic Powder 1-1/4 tsp Dried Oregano 3/4 tsp Dried Basil 3/4 Dried Rosemary 1 tsp Black Pepper 1 tsp Kosher Salt 1 tsp Onion Powder 1 tsp Dijon Mustard (generic brand) 1/2 c Extra Light Olive Oil 1 Pinch of sugar About 4-8 drops of lemon concentrate I used extra light olive oil because it has a more delicate flavor than extra virgin olive oil (which has a more rich flavor). I also used only 3/4 tsp dried basil because the balsamic vinaigrette I used has basil in it. I added the olive oil at the end and blended everything in my bullet for a few seconds and it tastes wonderful! Thanks so much :)

Reviewed On: Jun. 20, 2009

This sauce was amazing! I don't know if I will ever buy store-bought sauce again. The sauce is even great before adding the cream. I basically doubled everything but instead of using a second can of diced tomatoes, I used a can of tomato sauce, and I also added a generous splash of red cooking wine.

Reviewed On: Mar. 3, 2009

The chicken was really moist. I had to bake it instead of grill it because I don't own a grill. The flavor just wasn't really for me. I wouldn't say this was unbelievable, and I probably won't make it again.

Reviewed On: Jan. 18, 2009