Reviewed: Dec. 29, 2008

Excellent!!!! I made on the stove. Cooked the chicken first in olive oil. The cut in slices and cooked some more until slightly browned adding two cloves of fresh garlic. Mixed the sour cream, basil, rosemary, garlic salt, lemon pepper, pepper, white wine, water instead of chicken broth and added frozen green beans and mozzarella cheese. Added sauce to chicken and sauteed until sauce thickened. Then topped over white rice. Lots of flavor and very good. I will try with pasta next time. Very enjoyable.

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justicesamsin

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Reviewed: Oct. 27, 2008

Needs some altering(more seasoning) or would have given 5 stars.

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ANNMARIEDA

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Reviewed: Sep. 25, 2008

this is very easy to make, and had good flavor!

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Jen Cantrell

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Reviewed: Jul. 28, 2008

I thought it was pretty good I tossed steamed broccoli in it last minute. The chicken was super tender! My boyfriend didn't like the taste of the wine in it so when I make this again I will leave out the wine.

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sarahmatty

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 28, 2008

Was an ok recipe, but I just did not care for the taste personally. Followed everyone's additions when I didn't care for the taste of the original, but still was not completely happy with it.

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Michelle

Cooking Level: Intermediate

Living In: Lehigh Acres, Florida, USA

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Reviewed: Mar. 5, 2008

Used this recipe with a few changes. Took the ideas of one of the reviewers and added basil, garlic and mushrooms and then used ground pepper, salt and vinegar instead of white wine(had none). Use the vinegar as a 1 to 1 mix with water. It turned out great. I agree that the chicken should be cooked in the pan. Microwaved chicken is too rubbery and lacks color.

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Rich

Cooking Level: Expert

Home Town: Murray, Utah, USA

Living In: Herriman, Utah, USA

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Reviewed: Feb. 16, 2008

Well....I might make this again, I might not. It wasn't that bad, my kids just weren't nuts about it. I didn't microwave it either. I brown the chicken for about 6 minutes, took it out amd started the sauce. After I got the sauce going strong, I put the chicken back in and simmered the whole thing for about 1/2 hour. I made double the sauce and I'm glad I did. I didn't have very much left over. I boiled up some bowtie pasta and served the chicken over it. It was good, just not for my family.

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Jan. 17, 2008

I did not care for this recipe. I didn't follow it exactly (did it on the stovetop instead of a microwave; added some dill and used nonfat yogurt instead of sour cream), but I don't think that would have changed the outcome much. Not impressed.

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Allison

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Reviewed: Sep. 26, 2007

This recipe was good. I omitted the wine and just used the broth because that was all I had. My kids loved it. I served it over buttered bowtie pasta. Thanks for the recipe

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coookingmama28

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Groves, Texas, USA

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Reviewed: Sep. 4, 2007

This recipe went over very well in my house. I took some of the suggestions and cooked in a frying pan instead. I also added fresh garlic, parsley, and chopped portebella mushrooms.

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Michelle

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Reviewed: Aug. 12, 2007

FANTASTIC! I also cooked mine in a pan. I used the leftover broth to boil some egg noodles. The only down side is that the recipe doesn't make very much. Next time I'll multiply it. The flavor was fantastic!

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John P.

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Reviewed: Jul. 3, 2007

The kids were happy to eat it without any complaints. My husband and I thought it was okay, not great. I probably won't make it again unless the kids ask for it.

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nhaft

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Reviewed: May 26, 2007

This was EXCELLENT!!! I cooked it on the stove instead of in the microwave. I used white wine vinegar and added broccoli and a little mozzerella cheese as well. The vinegar gave it extra zing!!!

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kmbuus

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Reviewed: May 2, 2007

I absolutely loved this dish. It does take about 25 to 30 minutes for the sauce to thicken. I cooked the chicken with a little olive oil and garlic. I'm not big on microwave cooking. Very nice dish. Thanks

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Theresa

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Reviewed: Apr. 24, 2007

Family loved this but I made a few changes. Instead of cooking in water I used chicken broth and added a clove of garlic. Didn't cook in microwave but in skillet on stove top. Was delish!

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Lane

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Reviewed: Apr. 5, 2007

Delicious! Cooked it exactly as recipe states and everyone loved. Cooked it another time by using less of this/more of that and it didn't taste very good. Stick with the measurements listed here!

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SSTLOUIS

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Reviewed: Mar. 20, 2007

Loved it. Very like Alfredo sauce, but so easy. I also sauteed chicken chunks in a big pan, then removed them to start the sauce with a little sauteed garlic. I didn't have any chicken broth, so I added a little extra wine (used sherry). No problem thickening - full fat sour cream is pretty thick to begin with. Returned chicken to pan soon after sauce started. Yum!

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SHAUN0203

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Reviewed: Jan. 22, 2007

Very easy! I didn't make this in the microwave though. I cooked this in the skillet. I did make extra sauce with it and I put it over noodles. It was kind of a alfredo type sauce. I will make this again.

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MRSDEVA

Home Town: Calumet City, Illinois, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 4, 2007

This was very easy and very good, but I did not cook this dish in the microwave. Instead, I cooked the chicken in a skillet and browned it. I deglazed the pan with the wine, and then added the remaining sauce ingredients and simmered it for about 20 minutes. I did add 2 cloves of pressed garlic to the sauce to give it extra flavor. I served it over rice, and my family enjoyed it. I think that next time, however, I will make more sauce.

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pines102

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Reviewed: Dec. 24, 2006

Delicious! Every time I make this for company, they ask for the recipe! I did notice that it tastes better with a sweeter white wine. Also, I cook it on the stove, not in the microwave, and the sauce always turns out nice and thick and tasty!

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