Reviewed: Jul. 24, 2009

Absolutely fantastic! Following the reviews, I browned the chicken first, removed the chicken from the pan, and followed the rest of the steps, doubling the sauce. I did omit the salami and salt and used red wine instead of the sherry (out of sherry). I returned the chicken to the pan and simmered until it was the consistency I wanted. I served with orzo, salad, and herbed toasted bread. Next time, I will use a low sodium broth (was a little salty even though I didn't add salt - and I love salty), and I will mix the orzo right in while it's simmering instead of cooking separetly. Cant' wait to get at the leftovers!

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WACHRWILL

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Reviewed: Jun. 1, 2009

This recipe is sooo good. I had an italian friend tell me that this was the best chicken dish he had ever had in his life. I made just a few changes for personal taste only. I used about 8-10 chicken tenders instead of breast. I didn't add mushrooms because I don't care for them. I added about 1/2 cup of fresh grated parmesan cheese to the sauce and use a full cup of marinara. Exellent Dish!!!

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Dollie

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Apr. 18, 2009

I have had this recipe in my recipe box for 4 years!!! I finally made it and am so glad I did. It was scrumptious! However, I didn't have sherry so I used white wine and it turned out great. Served this over pasta. YUM!

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 17, 2009

This was good. I made it as written with only a few changes. I cooked the chicken in olive oil first, until browned on both sides. I removed the chicken and then added a bit more oil and cooked the onions, etc. I then added the chicken back to the pan for 5 min each side (my breasts were thick). I had no salami so I left that out, but otherwise, followed as written. Next time, I'll pound my breasts thin. Served with thin pasta. Wish the kids liked it....

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Sep. 23, 2008

This receipe is awsome. Everyone loved it.

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gabiniewicz

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Reviewed: Sep. 12, 2008

Very good! Somehow I ended up making enough sauce for an army though. I don't think its quite 5 star worthy, but it was definitely tasty and I will be making it again.

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Jul. 17, 2008

my husbands favorite!

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Dubbs

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Reviewed: Jun. 1, 2008

My husband and I agreed that this was a four but would be a five with the following additions. I followed the recipe exactly except for using half and half instead of heavy cream and using and 8oz container of fresh mushrooms. The next time I will either add fresh chunks or balls of mozzarella right before serving or top with a cheese with some bite like asiago. The other thing that I will be sure to have on hand the next time because we were really wanting and craving it this time, was a nice crusty bread for the delicious sauce. YUM!

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Apr. 16, 2008

We didn't love it and we didn't hate it. It tasted very very similar to a Chicken Marsala dish that I make - and I think we'll stick with the Marsala since it's a little easier and takes less ingrediants.

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MomTo2

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

This is so good. I didn't make any changes to the recipe ingrediants, only the way that I cooked it. I simply made the chicken first, set in a warm oven, then made the sauce and added back in at the end. My pan is not big enough to mix all the sauce ingrediants appropriatly with the chicken in it!

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Lisa S

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Reviewed: Dec. 11, 2007

We all loved it. I followed recommendations not to add salt and only used half the salami. I left out the mushrooms, since some family members have strong feelings about fungi. Since then I've made it without salami, and that's great, too. A real crowd-pleaser: savory and colorful.

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Laura G

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Oct. 15, 2007

This recipe would probably be great as is but I did not have all the ingredients on hand. I didn't have any mushrooms so I added asparagus near the end so they didn't get mushy. Also, used wine instead of sherry and doubled the prosciutto instead of using salami. All 5 of us loved it (this is very rare for us)! Thanks!

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VALENE

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Reviewed: Sep. 30, 2007

Wonderful! I did not use the flour for dredging the chicken and use it as a low-carb recipe in this manner. Lovely!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jul. 2, 2007

DELICIOUS. We crave this often, and make it per the recipe exactly!

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SeattleStacy

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Reviewed: Jun. 4, 2007

Excellent dish. Have made many times when entertaining guests. Everybody loves when I make it and it's always requested. If you like lots of flavor. This is the dish for you.

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Craig and Shannon

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Reviewed: Apr. 2, 2007

This recipe was a real hit and has become a regular at our home. My husband just loves it! YumYum

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Kiki

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Desert Hot Springs, California, USA

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Reviewed: Jan. 10, 2007

Followed directions as written. My husband and I really enjoyed. The kids not so much. Would make again for the two of us. Thanks!

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LESLEYfromWI

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Reviewed: Nov. 14, 2006

When you said men love it, you were right! My husband told me this was the best thing I've ever made. It had great flavor and was easy to make. Because there was so much sauce with it I served it over steamed rice. I also used a fat-free half and half instead of cream to cut down on the fat a little. It was wonderful. I'm so glad I tried this one. I will definitely make this again, and often.

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Donna B

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 9, 2006

I make this all the time for guests and they love it!

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Rena

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Reviewed: Aug. 8, 2006

This was tasty, but odd at the same time. My husband and I liked it more AFTER a few bites. My 2 year old loved it...but then, he loves salami. ;o) I doubled the sauce recipe since a lot of people wished there was more, and it was good to have the extra sauce for serving it over the angel hair pasta I made. My husband said, "Give it a 4", so I did. :o)

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