Reviewed: Jan. 18, 2012

Unique. Good but not excellent. I don't like the sauce by itself much (i.e. I would not like this mixed in with noodles, or worse, rice) because the wine and sour cream didn't seem to match, in my opinion. But once put together with the chicken it was fine. Kinda grew on me as I went. I did add more salt and lemon pepper because otherwise it seemed a bit dull - a pinch of those just didn't do anything. I did everything on the stove. I don't get the point of the microwaving - it's really not faster or easier, probably doesn't thicken as well (tho I didn't try it), and it just dirties another dish since I put everything in the pan I cooked the chicken in. I also cooked the chicken fully and added to the sauce when it was done just to heat. A weight on the chicken would be helpful. I'd also suggest not listing the broth as an ingredient, but simply say in the instructions to reserve 1/4 cup of it - first time I made it I measured out canned chicken broth before I realized.

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Reviewer:

Erimess

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Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

I used Kraft Mexican Four Cheese, white cooking wine, a dash of lemon juice (fresh), a dash of pepper, and a pinch of salt. I did not cook in microwave. I put it in a saucepan and simmered until the thickness I wanted and drained the chicken and cut in strips and put back in pot I boiled the chicken in and simmered until I thought it was done. Wonderful!!! Hope my husband likes it!

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Reviewer:

Valsmom

Reviewed: Dec. 13, 2011

This dish far exceeded my expectations! Like other reviewers on here I did a little altering. First I coated the chicken breasts with the lemon pepper and pan seared them. I increased the sour cream to 16 ounces and increased the parm cheese to 1/2 cup. After chicken breasts were seared from pan I removed them and cut up. I deglazed the pan with about 1/2 cup chicken broth. I let the sauce simmer down to thicken up then added chicken pieces back in. I did not use any salt in this recipe. Will be making again and again.

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Reviewer:

pinkbonbon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 5, 2011

So, SO good! A few changes. We pan seared the chicken with garlic and olive oil. Then sliced and put in a baking dish. For the sauce we doubled the parm, doubled the chicken broth, and left out the wine. We also used salt, pepper, garlic powder, onion powder, and some splashes of lemon juice. Melted that in a sauce pan and poured over the chicken. Cooked in the oven at 350 for 30 minutes and served over noodles. FABULOUS!

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Reviewer:

Caitlyn

Reviewed: Oct. 21, 2011

I made this for my GF who love love loved it!!! She even asked for the recipe. I also modified the recipe. Browned chicken on stove top, I may try grilling the chicken next time with Laurys seasoning salt. I also made the sauce on the stove top not microwave for me, sorry I just only use it to warm things up. My issue :) Doubled the sauce added mushrooms, onions and peas for color. Served over bow tie pasta. My sauce actually thickened quite quickly and I had to add more wine, and more wine and more wine:) The wine makes the dish, use a good wine not something you wouldn't serve your guests. I'm really not sure why others have had trouble with the sauce, I highly reccomend this receipe. Thank you so much Alice!

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Reviewer:

Dan

Cooking Level: Expert

Home Town: Blue Springs, Missouri, USA

Living In: Redford, Michigan, USA

Reviewed: Oct. 9, 2011

This was simple and we just couldn't get enough of it. Had to add a bit more spices to doctor it up though.

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Reviewer:

katrinia17

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tacoma, Washington, USA

Reviewed: Aug. 3, 2011

All my family and friends loved this recipe! I made a few adjustments: My chicken breasts where HUGE, almost 16oz, so I doubled the sauce part of the recipe. I halved the amount of wine, and for my broth in the sauce I used the reserved broth from cooking the chicken. I browned the chicken seasoned with garlic, lemon pepper and fresh squeezed lemon in a cast iron skillet with garlic browned in a little bacon grease and butter. After browning I reduced the heat and simmered in it's own juice. I halved the amount of wine in the sauce, used juiced of 1/2 lemon, and 1 1/2 tsp pepper. I also added 1 cup frozen peas and 8 oz fresh diced mushrooms. I sliced the chicken length wise and served it over fettechini ladling the sauce over top. A small hint, though I did read that the sauce would thicken eventually but, mine did not, maybe because I cooked it separately from the chicken. Instead I took very fine metal strainer (or you could use a sifter) and slowly stirred in about 1 tbs flour, or until desired thickness. I like the sauce a little thick for angel hair, Spaghetti, or fettechini noodles or rice and a little thinner over any tubular noodles. For a low calorie alternative, you can use yogurt instead of sour cream with little to no difference in taste. Another plus I discovered the next day when I reheated it is that it does separate when reheated in the microwave like a lot of milk based cream sauces do. A winner all around and is definitely going into my recipe book!

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Reviewer:

ItBitKitty

Cooking Level: Expert

Reviewed: May 13, 2011

I'm sorry to have to review this badly, but I did not care for this recipe. I did not care for the taste, and I am a huge fan of sour cream. It just turned out to be a waste of a dinner.

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Reviewer:

jessicastephens

Reviewed: Apr. 13, 2011

This was really good. I made a few changes...added double the parm and only had a blush wine instead of white and it tasted great. My kids weren't overly thrilled with it but my husband and I liked it. So maybe meant for a more adult pallet. I also served it over agg noodles.

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