Reviewed: Jan. 22, 2012

I loved this dish and appreciated the hints and changes suggested. I did as someone had said and added extra wine and water, capers, diced tomatoes and threw in some parmesan cheese. I'm a southern cook so changing it up a bit was no problem. Thanks so much! It was a winner!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

salgal

Reviewed: Jun. 10, 2011

Since I was out of dry white wine and tarragon I had to substitute a semi-sweet white wine and basil/marjoram, but otherwise made the recipe as noted. It was very good, though next time I'll use a large can of artichoke hearts as we all love them. Very nice tang to the sauce, and the chicken was nicely tender.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wildwing

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Royal Oak, Michigan, USA

Reviewed: Jun. 9, 2011

We loved this! All I had was boneless chicken breasts and just kept checking on them so they didn't over cook. Had some fresh rosemary, sage and thyme, added garlic....mmmmmm. I put foil on top cause we love sauce over rice. The meat was very, very tender.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Julie

Reviewed: May 17, 2011

too much of a wine taste, not good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BakonBitz

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Reviewed: Apr. 18, 2011

Awesome recipe. We sub in dried tarragon but thats the only change. Its officially in our rotation of regular meals and its also nice enough for company too!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Alanna

Reviewed: Jan. 25, 2011

I used boneless chicken breasts, but I think next time I'll use bone in breasts. I subbed the fresh tarragon with fresh rosemary and sage. It was absolutely delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lisa

Reviewed: Oct. 1, 2010

A pleasant surprise!! Used marjoram and oregano in place of tarragon. Also added half a teaspoon of garlic to wine/broth mixture before pouring over chicken. The Hubs liked too!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BrookieCookie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 13, 2010

We used kalamata olives- it was very tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Feb. 19, 2010

I made this for my boyfriend and we absolutely loved it! Definitely use dark meat chicken-so much juicier than breasts. I added some red peppers to the baking dish and added the artichoke marinade to the broth/wine mixture. I added this to some pasta and threw in a small amount of flour to thicken the sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

missselaineous

Reviewed: Jul. 15, 2009

Oh my gosh I love this recipe! The only thing I changed was the exclusion of the white wine ('cause I didn't have any and I really didn't think Capt Morgan's would be a good substitute)..I used a very good vegetable broth instead, I also added capers per another reviewer's suggestion. I couldn't believe how amazingly delicious this dish was. I'm happy of course that my husband agreed but honestly I liked it so much his opinion was merely an addendum. I saved the left over sauce to put over rice,I just couldn't bring myself to throw any of this food away. When I make this dish next week I'm going to change the canned black olives to kalamata olives. I think they'll add a fuller flavor to this otherwise magnificent chicken dinner.

Was this review helpful? [ YES ]
6 users found this review helpful