Reviewed: Jan. 24, 2003

Yum! We loved this. I do think that maybe 4 zucchini is a little too many for this dish though. We did it with 2 and that was plenty! But, we loved it. It was super yummy!

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WILDFLOWERZ

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Reviewed: Aug. 14, 2002

I simmered with the lid off most of the time. Isn't a saucy recipe, so serve with a flavored rice of pasta side.

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KARA

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Reviewed: Aug. 9, 2002

excellant- add pea pods if desired when zucchini if not available, use onion, garlic and 1-1/2 to 2 cups broth and thicken some. Good with pasta or rice

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Mary

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Reviewed: Jul. 21, 2002

Waaaaaaaaay to salty! Almost inedible! If you have high blood presh, not the recipe for you... Maybe I did something wrong? I followed recipe to the tee. The vegies were good, tho.

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VLLYBY1

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Reviewed: Apr. 6, 2002

easy, good and different

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BANDORA

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Reviewed: May 18, 2001

It was delicious the day of and two days later it was just as good! I added the veggies to the chicken and broth before they were completely tender and allowed them to simmer in the broth with the chicken. My guest loved it!

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LIVINGS1

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Reviewed: Nov. 7, 2000

This recipe comes out wonderfully. My husband and I love it. It tastes so good even the next day. It definately worth a try.

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pumpkao

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Reviewed: Sep. 30, 2000

This recipe tastes wonderful! I added some sliced mushrooms in with the veggies and sauteed everything in the wine and broth. The only drawback is chopping the veggies.

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KRISTLE

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Reviewed: Sep. 8, 2000

This is a fantastic recipe. A great way to get the kids to eat the zucchini. The sherry gives it a nice flavour. Will be making this again often in the summer when I can get the fresh zucchini

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Aug. 3, 2000

I sauteed the Veggies in olive oil AND White wine. I also added mushrooms to the chicken before adding the rest of the veggies. This gave the receipe a great flavor!

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3 users found this review helpful