Reviewed: Oct. 7, 2009

I really enjoyed this recipe, but did make a few changes. Like suggested, I used fresh garlic instead of powdered and added a little bit of white wine while it was simmering. I served it with brown rice instead of pasta, but think pasta would be great also. I used less chicken stock since I was not adding the pasta.

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Reviewer:

Jenn6

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Reviewed: Jul. 14, 2009

I usually make this with tomato oregano basil soup and vinegar and worcestershire sauce but didn't have the soup so I went with this recipe but added vinegar and worcestershire sauce. Very good!

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Janice

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Reviewed: Jul. 10, 2009

I really enjoyed this recipe. Especially as I have been trying very hard to find something new and easy (not to mention cheap) to do with Chicken Breasts. And I absolutely loved this dish, AND it was a hit with my kids! Bonus points there.

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Dafairygirl

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Reviewed: Apr. 14, 2009

I served this over rice and it was really good. Be sure to add salt while cooking. Also after the chicken is browned sautee the green peppers and onions, then add the stock and other ingredients back into the pan.

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GOLDENSGIRL

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Reviewed: Mar. 1, 2009

Somewhat bland, I doubled the amount of seasonings and added 2 teaspoons of italian mix as well. Next time instead of using garlic powder I will chop fresh garlic and saute it with the chicken breasts in the first step.

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Anastasia

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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Reviewed: Jan. 20, 2009

Very tasty though I also included a red pepper in mine and uncovered for the last few minutes to reduce and thicken the sauce. My husband would have preferred more garlic too. Would make again. I only had fusili pasta and that worked fine.

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