Reviewed: May 23, 2012

This was very nice. I followed the recipe exactly, except I added a bit more liquid, both lemon juice and wine. Next time I think I would cook the mushrooms separately in butter so that they brown a bit.

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mamabetz

Reviewed: May 20, 2012

We found it a bit bland would add more spices.

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VREEVE

Reviewed: May 15, 2012

It was good but it was even better as a leftover. I served over long grain & wild rice. Also added minced garlic and chopped onion

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Jafa

Reviewed: May 9, 2012

Maybe those who gave this a not so shining review- don't like to eat healthy. Honestly as written- it's 4.5, it could use a little more zip- fine. That isn't hard to do. I have made this as written and a little doctored. The best part is you can tailor this to your pantry. I have a Diabetic child and a husband who loves low to no carb and this dish fit the bill. We love it around here. My children both love veggies and this is so easy. I generally make it with Asparagus, Colored Bell Peppers, Vidalia's, sometimes mushrooms. I leave the wine out and use Chicken Broth. I can't drink white wine. :( But we don't miss it. This is such a beautiful presentation and so easy to do. We love crisp veggie's so I saute them only a bit. It's such a vibrant and colorful dish- the flavors are amazing. It's delicate- even more delicate if you use fresh herbs. It's also so good for you. I serve it with Jasmine or Brown Rice- you could do garlic pasta. I don't usually double my sauce though- I don't think it's supposed to be saucy though the sauce is great and flavorful. Fresh lemon juice makes it. I will make this again and again- it's a great dish. Thanks for sharing.

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Reviewer:

danni

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Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

Reviewed: Apr. 10, 2012

I'm giving the basic recipe 2 stars because it was too bland for my taste. If you like a pop of flavor be prepared to ad lib on the seasoning. To get more sauce, I used 1/4 cup wine and at least 2 tablespoons of lemon juice. I added substantially more herbs, crushed red pepper plus a tablespoon of a garlic & Parmesan seasoning mix I had in the cupboard to bring out some flavor. Served it over whole wheat pasta.

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keb1975

Cooking Level: Intermediate

Home Town: Sumner, Iowa, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 9, 2012

I thought this was a great recipe! It works well with my low carb diet.

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ripstel

Reviewed: Apr. 3, 2012

What a great starter recipe! Can't give it a 5 star because I didn't have exactly these ingredients. I used the fresh herbs I had available which were basil, rosemary and oregano. Didn't have fresh asparagus or mushrooms, so used canned. Smelled fabulous cooking! I served over gnocchi, with a salad dressed with red wine vinegar and garlic infused olive oil. It felt like we were right back in Italy!

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Festie

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Reviewed: Mar. 26, 2012

Very flavorful! I added in 1/2 small onion, doubled the oregano to 1/4 tsp, and increased the cooking wine and lemon juice a little. With those few changes, I will be making this often.

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ChrisW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Chewelah, Washington, USA

Reviewed: Mar. 20, 2012

I like it. Its quick, simple and tasty. Made it without mushrooms and a little more chicken

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Ergam

Reviewed: Mar. 9, 2012

The recipe sounded so good, but it turned out really bland. I followed it exactly & ended up having to add a lot more spices & salt. Even with that it wasn't all that great.

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