The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 8, 2007
FANTASTIC!! Can't say more. Followed the recipe exactly and it turned out wonderfully! Served with rice pilaf and carrots. I HIGHLY recommend!
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Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA
Living In: Macungie, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 5, 2007
Had a hard time getting the sauce to a good consistency. But it was still sooo good! Practice makes perfect!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 27, 2007
This was pretty good... I didn't have pimentos so I used a bag of sun-dried tomatoes and also half and half cream instead of heavy cream. The taste of fresh basil was very good and I served this over farfalle. Next time I will probably stick to the chicken milano recipes from this site
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 3, 2007
Delicious!! My husband says the recipe is "restaurant quality". I didn't have pimentos on hand so I used about 1/2 c of chopped sundried tomatoes (from a jar) and I doubled the sauce. I also flattened the chicken breasts as others have, it really helps them cook quickly and evenly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 29, 2007
This was very good, very quick, and very easy. The recipe didn't call for it, but I always pound chicken breast to an even thickness. It cooks more evenly and has a more delicate texture. I had to use dried basil (1 tbsp.) and I added about 1/4 cup white wine with the chicken broth, cause I like that too! Delicious weeknight meal.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Livermore, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 14, 2007
so good and so easy
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Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 3, 2007
turned out pretty good. i took the other reviewer's advice and pounded the chicken breasts. I also chilled breaded breasts for 10 min prior to cooking. Did not use pimentos. I added a clove of garlic, paprika, and some onion.
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Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 12, 2007
I was out of chicken broth so I used white wine instead. Highly recommended!
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Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 4, 2007
My family LOVED this just the way it was. My Daughter picked out the pimentos and I told her they were good, kind of sweet then she ate those too! I am having a group of about 20 people and am going to cook this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 29, 2006
This was a good recipe and was tasty with rice. Next time I would add some spices to jazz it up a bit more. A little cayenne pepper, season salt etc.
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Cooking Level: Intermediate

Home Town: Scotland, South Dakota, USA
Living In: Mission Hill, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 18, 2006
This was AWESOME! I doubled the sauce to use over linguini. I used roasted garlic-flavored chicken broth and fresh parmesan, and the combo of those flavors with the cream and the fresh basil was absolutely perfect. After I breaded the chicken, I let it rest in the fridge for 10 or 15 minutes, and the coating stuck like a charm. Also, I added the chicken back into the sauce before serving and let it simmer for a few minutes, just to make sure it was warmed all the way through. An excellent meal, thanks!
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Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 11, 2006
This recipe was wonderful. The whole family loved it! The recipe really feeds about 3 people. There is not enough sauce for 4 so add extra.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 1, 2006
This has become my college kids most requested meal when they come home. It is so simple, really, and yet tastes like fine dining. I serve it with capellini and green beans. So yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 25, 2006
amazing! I added a bit of onion, which made it even better. I'll definitely make it again.
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Cooking Level: Beginning

Home Town: Champaign, Illinois, USA
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 15, 2006
Our family loved this recipe. And best of all, it was very easy to make. This is the kind of dish you might expect to be served at a restaruant. Try impressing dinner guests with this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 4, 2006
I loved this....hubby said 4 stars (I say 4.5) I doubled the amount of sauce to have enough to spoon over egg noodles, but didn't double the amount of basil and it was really good. Have never used fresh basil before and love it. Tastes really fresh. Thanks for the post...a definate keeper. This recipe is almost identical to the Basil Cream Chicken....they are both good. Thanks for the post.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 26, 2006
This was fantastic! Next time I would pound the chicken so that it cooks more evenly. Be careful not to put the sauce on too high. I served it over a little bit of pasta. The longer it stands the thicker the sauce becomes. I couldn't find just pimientos so if you didn't know roasted red peppers are the same and i cut them very thin so not to over power the basil. I saw some people added garlic, I forgot until the last minute so I added a little bit of garlic powder and it was great.
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Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA
Living In: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 14, 2006
Yum, yum, yum!!! These was soooo delicious. We even had the leftover sauce on some freezer chicken patties and it was still so good.
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Cooking Level: Expert

Home Town: Orem, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 13, 2006
This recipe was not only easy and fast but it was delicious!!! The only things I did different were that I used homemade whole wheat crumbs, dipped the chicken in olive oil instead of milk, I sauteed garlic before I added the chicken stock, I used fat free half/ half, and I added some wheat flour to thicken a bit more. It was wonderful and my whole family absolutely loved it!!!!
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Cooking Level: Intermediate

Home Town: Guatemala City, Guatemala, Guatemala

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 4, 2006
This was terrific! Even my picky 2 year old at it. Tastes great on noodles or rice (I prefer brown rice). Only suggestion would be to add a little garlic salt. Thanks for this keeper recipe!
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Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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