Reviewed: Aug. 1, 2009

I just made this dish per the recipe and it was wonderful. As with other reviewers, I felt the sauce was a bit thin, but my company said she preferred thin sauces to thick.

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WileyP

Cooking Level: Intermediate

Home Town: Winnetka, Illinois, USA

Living In: Sapello, New Mexico, USA

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Reviewed: Feb. 28, 2009

My husband has made this recipe countless times and it is fantastic! Thanks so much for the recipe! This is one of our favorite chicken recipes and one we frequently make for guests.

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bsuever

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Reviewed: Jan. 8, 2009

this is really good, I've made it twice. THe first time I made it with kalmatta olives because that's all I had. The second time I used both capers and kalmatta olives. My kids and whole family loved it.

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Jillian Mollman

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Reviewed: Oct. 30, 2007

Excellent recipe and extremely flavorful. It was liked by everyone.

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dwaszak

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 20, 2007

I thought this was great but my husband kept commenting on the sweet almound taste - duh Amaretto! He didn't like it though, so probably won't make it just for myself.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Jan. 8, 2007

I had high hopes for this recipe and was sorely disappointed. The flavors are strange together (In fact it tasted so odd I triple checked the recipe to make sure I didn't make any mistakes) and the sauce was thin and overly sweet. I could only eat half my portion and the rest of the family barely managed to choke their servings down. My husband even made the comment that he thought the recipe was submitted as a prank.

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Mya Cooks

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Reviewed: Oct. 5, 2006

i combine this recipe with the almond sauce chicken breast recipe also found on this site. i follow the first three steps of the almond chicken recipe. i dredge the chicken in an egg and almond mixture. then i saute in butter over the stove top. then i start at step three on this recipe and put the sauce over the chicken and heat in the oven. i serve it with linguine. not the most healthy, but very yummy and tasty.

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PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

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Reviewed: Oct. 2, 2006

This was ok. It was moderately tasty. I thought it had way to much butter floating on the top of the sauce. I served it over angel hair pasta. I might try it again with less butter and sherry instead of amaretto.

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Bella & Zoe's Mom

Home Town: Tampa, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 22, 2006

Very delicious.Made this for company his evening and it was a huge success. The gravy was a little thin but still thick enough. Will adjust the liquids next time I make it. This went very well over pasta. Serve with a good wine and some garlic bread and you can have a great dinner. Thanks Rebecca

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George Adams

Cooking Level: Intermediate

Home Town: Gretna, Louisiana, USA

Living In: Crystal Springs, Mississippi, USA

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Reviewed: May 20, 2006

My husband and I LOVE amaretto, so we were expecting to love this dish. Unfortunately, our hopes were a little too high. The sauce was thin and we could barely taste the Amaretto. 40 minutes is definitely too long for the chicken...I'd check it by about 25 minutes or so! I will not be making this again.

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Lauren

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 5, 2006

Pretty good! I loved how the amaretto blended in with the other flavors. My sauce was a little thin, so I added a bit of cornstarch while I was whisking to help thicken it up...I think that helped. This dish went great over a bed of angel hair tossed with a little ground pepper. Thanks!

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Nov. 14, 2005

I thought the flavor of this recipe was good, but the sauce was way too thin for me.

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WENDALINA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 23, 2005

found this too greasy and rich, wouldn't try again, whole family agreed

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SWALLOWTAIL

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Reviewed: Jan. 28, 2005

My wife loved it, I liked it; sauce was soupy so added some flour at the end to thicken it and that helped. Wonder if rinsing capers will change taste as some suggest?

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MIKAEL1828

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Reviewed: Dec. 26, 2004

I made this as a second course for 8 on Christmas dinner 2004, never tried it before. Used Amaretto for liquor, and it turned out marvellous. The Amaretto really didn't dominate. I served it together with lamb's lettuce, roasted breadcrumbs, some sun dried tomatoes (for colour). I actually wanted to add a slice of orange, but I forgot. Really delicious!

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FAMILIEB

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Reviewed: Jan. 5, 2004

I was expecting more out of this dish based on the reviews and the ingredients. It tasted WAY too much like amaretto - - I would cut back on the liquor that you add to this dish. The sauce was thin, too. And I only cooked the chicken for 25 minutes, 40 would have been too much. I've had better chicken recipes from this site. Sorry!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 3, 2003

An excellent recipe, the flavours go together extremely well. I only recommend this for people who like strong flavours - all of the ingredients in this recipe are quite bold. I made a small roux first to thicken the sauce up, and if you actually cook it for 40 minutes nobody will like it because the chicken will be dried out - try 20 minutes, but better yet - learn your oven and how long it should take. Chop the capers too.

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FREDDY_K

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Reviewed: Sep. 5, 2003

This recipe is very tasty. I would dice up the capers next time to spread the flavour more evenly, otherwise perfect as is. It freezes wonderfully too. Very yummy and pretty simple.

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MILK N HONEY

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Reviewed: Nov. 12, 2002

Quite good -- I used only 1/4 cup of amaretto, and next time I'd use less butter. And be sure to rinse the capers before adding them! The sauce wasn't as thick as I'd thought it would be, but it still went nicely with pasta.

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Antalya

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Reviewed: Sep. 22, 2002

I am a huge fan of Amaretto, and all the ingredients in this recipe, but the flavor wasn't worth the effort. It's not a difficult recipe by any means, just not tasty enough to warrant making it again.

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SPERL25

Cooking Level: Beginning

Living In: Overland Park, Kansas, USA

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