Reviewed: May 17, 2008

Because I am disabled, I am always looking for recipes with a minimum of ingredients and not to much pre-prep. At my house we also rate recipes: 1). UGH, who thought of putting this mess together !?!?!? 2). Easy... not too bad...good enough for my husband and me. 3). KEEPER!!!! Think of a reason to host a party!!!! This recipe deserves 10 stars, my compliments.

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PMerry

Cooking Level: Expert

Home Town: Dalton, Massachusetts, USA

Living In: Wall Township, New Jersey, USA

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Reviewed: May 17, 2008

five stars would go to "happygoluckymom". Great rewrite of recipe. Easy directions and great result.

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BrookCat9

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Reviewed: May 17, 2008

Used 1/2 the butter and 4 tbl of cream and found it not greasy. Lightly lemony which was nice but something was missing. Chives or parmesean or something. Not sure yet-will work on tweaking it but it was a nice base to start from. Thanks for the ideas!

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forever-in-germany

Cooking Level: Beginning

Home Town: Plano, Texas, USA

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Reviewed: May 16, 2008

This is so awesome! One of the best I have tried! The flavor was just packed! Very comforting. I didn't have plain black pepper (believe it or not), so I used ground white pepper and it was perfect! SO GOOD! Thanks, Urbanchick!

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Ang

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Reviewed: May 16, 2008

I didn't have all the ingredients but felt that the basics of the recipe sounded good. First I cut the recipe in half since there are only 2 of us. I didn't have the wine (we don't drink), artichokes, mushrooms or enough lemons. First I fried the bacon and set it aside. In another pan I put a little water, the juice of 1 lemon and 3 limes, simmered it and just added slices of butter every now and then to let them melt. I fried the bacon and set it aside. Sprinkled the chicken breasts with flour, salt, pepper and Paul Prudhommes meat seasoning and fried it. Set it aside. Drained most of the oil from the pan and fried the capers. Added back the bacon, chicken and lemon, lime, cream, butter mixture and served over spiral macaroni. It was really good.

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Becky

Cooking Level: Intermediate

Living In: Scurry, Texas, USA

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Reviewed: May 15, 2008

This was OK. I cut back on the lemon but the lemon flavor was still very strong. I also cut back on the butter by half. I don't think the end result was worth the effort or amount of fat in this recipe. I don't think I will make this again.

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food4all

Cooking Level: Intermediate

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Reviewed: May 15, 2008

This is an excellent recipe for something different, my girls and I enjoyed making this. Its a little expensive because there are so many ingredients, but it was worth it!!

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Callie Flanagan

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Reviewed: May 15, 2008

Very delicious dish and easy!

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cwells4457

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Reviewed: Apr. 21, 2008

Loved the recipe . . . only complaint is that it has got to be HORRIBLE for you. I'm going to try it again and cut way back on the butter, cream, bacon, and oil. I'll repost the results.

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BOOM642

Cooking Level: Intermediate

Home Town: Hatboro, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Apr. 8, 2008

This recipe got a "please make this one again" from my family. I omitted the mushrooms, used flour instead of heavy cream, doubled the artichokes, and only used half the butter. It was delicious and I would definitely make it again!

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devbriel

Cooking Level: Intermediate

Living In: Portsmouth, Rhode Island, USA

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Reviewed: Apr. 4, 2008

Pay attention to notes

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my2boysmom

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Reviewed: Mar. 30, 2008

This dish was heavenly! I used fat free 1/2 and 1/2 instead of the heavy cream and light margarine instead of the butter, and it was delicious! I'm sure the sauce would have been thicker had I used the original ingredients, but it was definitely worth cutting some fat. We will definitely be making this again.

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Mar. 30, 2008

This was outstanding! I am still getting requests for the recipe. I cooked this for a group of 20 people. I cooked the chicken the night before and purchased chicken tenders to make it easier for prep. I sliced the chicken and bagged it. I cooked the bacon after that and bagged it with paper towels to keep it crisp and reserved some bacon grease for the following day. The next day, I cooked the sauce in one pot and cooked the remaining ingredients together and added some bacon grease to the mixture for a little more flavor. I combined the ingredients with the chicken until the chicken was heated through. Before I put the chicken in a chafing dish, I added the sauce to the mixture and tossed. It was absolutely delicious! I think if I made it again, I would try using procuitto. But this is fabulous! A+ And GREAT for a buffet!

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Geanine

Home Town: Holbrook, New York, USA

Living In: Abington, Pennsylvania, USA

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Reviewed: Mar. 22, 2008

I think this was good. My husband thought the sauce was a little tart, but both my boys ate it up with no issues. I will definately make again. I did cut back to 1/2 cup of butter and I think it came out fine.

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MARNE_BUZZELL

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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Reviewed: Mar. 20, 2008

I hated this recipe. It was a horrible, greasy mess! There is far too much butter in this and the sauce seperates as soon as you combine it with the pasta. The lemon is really overwhelming. Also, the recipe instructs to add the bacon with the other ingredients in the pan after cooking the chicken. As a result my bacon wasn't crisp while all of the other ingredients were done. I will never make this again. If you decide to brave the grease and lemon definitely follow Barefooting's advice.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 7, 2008

Wow! this recipe is good!

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Mar. 6, 2008

I made this last night, following the recipe as written (except for one small thing, I cooked the bacon first, drained most of the fat, then added the mushrooms, artichokes, and capers.) It was really great. Everyone but my super picky son ate it and really liked it.

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JENJW4

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Reviewed: Feb. 24, 2008

"WOW"!!!! This was absolutely AMAZING. I used some fresh garlic and next time I will add some onions. I highly recommend this dish.

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lococheval

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Reviewed: Feb. 22, 2008

Amazing! I followed some suggestions and cut the amount of butter in half (at least) and doubled the amount of sauce. I also used pre-cooked bacon (it tasted great!). Highly recommended! Thank you very much for such a good recipe!

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Hermiod

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008

I used 1 tbsp. fresh lemon and can not imagine using more. I also halved the butter and used A LOT more cream (I like my sauces white and creamy). I did not use capers (didn't have them on hand). My whole family really liked it. I served it on top of heart shaped pasta for valentines day. :)

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