Reviewed: Nov. 9, 2009

This was excellent. My 3yr old even loved it! I split the chicken breasts into thin breasts, tenderized them and marinated in wine for like 5hrs. I cooked them over med/high for 8mins and added TONS of fresh basil, 4 chunks of white onion and 6 cloves of crushed garlic. I went easy on the garlic salt and meduim on the paprika. I would definitely add MORE paprika, more onions and serve with mashed potatoes and asparagus.YUUUMMMMM!!! New favorite in my house!

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cgwizdz

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Reviewed: Oct. 20, 2009

Very good! I am not a fan of red wine but we received a bottle of Merlot as a gift which sat in my kitchen for almost a year! I finally decided to do something with it, so I looked up this recipe and it was surprisingly delicious! I didn't use basil though because I didn't have any on hand but it was still yummy and my husband liked it a lot too!!

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katie

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Reviewed: Jun. 21, 2009

Perfect! No other word for it! This came out very tasty and juicy. This dish pleased even my husband and very finicky 10-yr old and they even went for seconds. The true test, n'est pas? Thank you for this one!

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Mrs. N

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 28, 2009

very delicious. i used a basil garlic spice mixture that i had in my cupboard and used up leftover wine that we didn't want to drink anymore.

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amy833

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

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Reviewed: Jan. 21, 2009

Hubby liked it. The kid was okay with it at first and then wasn't thrilled as he continued eating. There was something missing...not sure what yet...will have to work on it. It was good though. I used a local Pinot Noir that I happened to be drinking this evening.

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TysMom

Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA

Living In: Newberg, Oregon, USA

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Reviewed: Jan. 4, 2009

This was very good. I wasn't sure what to expect, as I used a wine that I didn't like (to use up the bottle!). Great taste to the chicken. cooked with sliced onions and garlic. Only drawback was the color-purplish chicken is a little strange.

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katie327

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Reviewed: Nov. 8, 2008

Excellent and easy! I used a cheap bottle of yellow tail shiraz.

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STEAMROLLER16

Cooking Level: Intermediate

Home Town: Oswego, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Aug. 26, 2008

This was a decent recipe if you add your own touches. Alone, it is rather bland. I spiced up the chicken to my own liking and it turned out really good. I'm going to keep experimenting with it to get it to perfection!

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Goldana

Cooking Level: Beginning

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Reviewed: Jul. 11, 2008

I made this last night and both of us were a little disappointed. My husband and I love red wine, and it was my first time cooking chicken in it. The wine I used was a blend of zinfandel, merlot, and cabernet (same wine we drink all the time). I followed the recipe exactly, but only used 2 chicken breasts, so maybe I just had too much seasoning on each piece. I must say it did smell wonderful and looked delicious! But the flavors didn't come together at all for us. Not sure if I'll make again.

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amjmp

Cooking Level: Beginning

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Reviewed: Jun. 26, 2008

A little too acidic for my taste.

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B

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

I wasn't too crazy about this one...however, I don't like wine. I made it just because I was sick of the same 'ol and wanted to try something different.

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tetedefromage

Cooking Level: Beginning

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Reviewed: Jan. 7, 2008

I liked it but for people who don't like red wine I wouldn't recommend this. My boyfriend only likes white wine right now so he did not like the taste, it was too powerful of a taste for him. I thought it was delicious!!

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Alicia

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Reviewed: Sep. 22, 2007

This had a good flavor, seemed fairly filling for chicken (??), and was simple to make, except that I hate waiting on something to marinate. It was also a surprise because I'd recently made a couple of other chicken recipes w/red wine and didn't like them that well, so I was beginning to think I didn't like red wine and chicken together. The wine will make a difference. I used Burgundy, and I've noticed two people who used Merlot and didn't like it. (I hate Merlot so I wouldn't have tried that. LOL.) I made it as is, except for all the oil. I just used enough cooking spray for it to cook and not stick. Came out a nice color instead of bland. (Remember your monitor may vary. :-))

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Erimess

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2007

This was surprisingly good. I marinated overnight and cooked on the grill. The chicken really picked up the flavor of the marinade.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Feb. 16, 2007

I used merlot, but I did not like the taste at all. Sorry.

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Damaris

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Reviewed: Feb. 13, 2007

I loved this! I was only able to let the chicken marinade for about and hour and a half, but it was so delicious and very colorful. I first sauteed garlic with olive oil and then added the chicken. I also took the advice of another and added about 3/4c red wine when the chicken was nearly cooked to add extra flavor and also create a sauce that was great poured over rice. I served this with steamed broccoli, very beautiful presentation.

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weiyihua

Cooking Level: Intermediate

Living In: Taipei, Taipei, Taiwan

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Reviewed: Nov. 29, 2006

surprisingly delicious! While it was in the pan, I also added some red wine to get all the good stuff at the bottom of the pan. I also added oregano instead of basil because that's all I had

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Nakiya

Cooking Level: Beginning

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Reviewed: Oct. 15, 2006

A wonderful and soooo easy recipe to do, my oldest son adores this, it is his new favorite. I let mine marinate in the wine over night, and i just used a basic burgandy cooking wine. Worked out great, thanks for this one, it is a definate keeper.

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Michael

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Italy, Texas, USA

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Reviewed: Apr. 3, 2006

I used a generic Italian red table wine from Bottàro, mixed up the spices a bit, added some thyme and oregano, and it came out delicious! It was very easy to make, and the only real preparation I had to do before sauteing it was throwing a chicken breast in a plastic ziploc bag with some wine a couple hours prior. I will try it with a white wine and see how that turns out, but I think the tannins in the red played a part in the taste and don't expect as good results with a white.

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Dallas

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Reviewed: Jul. 11, 2005

Yummy is right,try using greek wine,a mavro daphne is excellent!

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DOLLENE1

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Chicken A La Yummy

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