Reviewed: Aug. 2, 2009

I followed the recipe exactly and the flavor was out of this world. The sauce was somewhat runny but seemed to soak into the chicken. Next time I will thicken the sauce with 2 T butter & flour, use half & half instead of heavy whipping cream, and pound the chicken breasts somewhat to cut some of the cooking time. Maybe try 2 tsp of dry basil instead of the fresh (to keep cost down). Will update when I make these changes. This a definite keeper.

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Nancy

Home Town: Wichita, Kansas, USA

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Reviewed: Aug. 2, 2009

This was fabulous! It was a big hit with my family! Even my kids loved it, so I will make it again. I doubled the receipe and I changed a couple of things. I used 1/2 ck broth and 1/2 wine wine. I used sun dried tomatoes instead of the pimentos. I can't wait to make this again! Next time I will saute mushrooms in white wine and add it to the mixture and/or artichoke hearts to change it up a bit. BUT you don't have to add these things to make it better because it was great just the way it was. I strongly recommend this.

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Jennifer

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Reviewed: Aug. 2, 2009

This was the best meal. My family of 4 truly enjoyed this dish. I only omitted the pimentos because I do not like them. I doubled the sauce recipe and added fresh chopped garlic and red pepper flakes. I cooked chicken tenderloins in 2 tablespoons of olive oil. Instead of milk, I used an egg to keep the coating on the chicken. I will make this again and again. I can't wait to have a dinner party. I am sure to impress my guest with this dish.

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Dee

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Aug. 2, 2009

4.5 why do we have to rate in whole stars? Simple and elegant just as is.

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Bri

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Reviewed: Aug. 2, 2009

Very good recipe! I had basil from my garden running over, so I had made pesto and freezed it. So I used the pesto in this recipe where it called for basil and it was superb! I also added a little sweet vermouth to replace some of the chicken broth.

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AtlantaPeaches

Cooking Level: Expert

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Reviewed: Aug. 2, 2009

Everyone loved this recipe! I doubled the sauce because I had a lot of people to feed (9!!!). I'll definitely be making it again!

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Ashley

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Reviewed: Aug. 2, 2009

Excellent! I used light cream and doubled the recipe for the sauce. I poured it over steamed brussel sprouts and bowtie noodles. Fabulous!! I will definitely make it again.

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kmo1070

Cooking Level: Intermediate

Living In: Honesdale, Pennsylvania, USA

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Reviewed: Aug. 2, 2009

Wonderful! I made with whole milk and used roasted red bell peppers instead but it still turned out wonderful. I will make this recipe again :o)

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Erin

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Reviewed: Aug. 2, 2009

Wow! The best recipe I've found so far! Really really tasty! And you will definately look for leftovers the next day!

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Gina Wrye

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Reviewed: Aug. 1, 2009

OMG! My husband loved it!!!

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Jackie

Cooking Level: Intermediate

Home Town: Corona, California, USA

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Reviewed: Aug. 1, 2009

This recipe is FABULOUS! My husband and I have made many dishes from this site and this is the first I just had to comment on. We made it exactly as written, minus the pimientos. Next time, we will double the sauce so we have plenty to pour on our angel hair pasta. Yum!

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Sunshine

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Reviewed: Aug. 1, 2009

This was excellent. I did not have any peppers, but it still turned out great. The parmesan and heavy cream gave it a rich flavor and consistency. Works well with dried basil as well as fresh.

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Meilani Marie

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Reviewed: Jul. 31, 2009

I love this and so does my husband and he is very picky. I have used half and half instead of heavy cream because I usually have half and half and it is just as delicious. I didn't have any fresh basil last night and had to use dried and it was still good.

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DOORNUMBER3

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Reviewed: Jul. 30, 2009

This was really good. I made a couple changes- I used half & half instead of cream, and used some corn starch to thicken it up. I also used dried basil- I think it would taste better with fresh. I used hot pimento peppers, and I think sweet pimento peppers would be better because the spiciness cuts the flavor.

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Jenny

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Reviewed: Jul. 28, 2009

I love this cream sauce! I use it with a variety of chicken dishes now. thanks!

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YvieWood

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

I baked the chicken and used 2% milk rather than heavy cream. I think the heavy cream is key to making a nice creamy sauce. The sauce was thin and the milk curdled in the pan making a sauce that didn't look the greatest, but tasted wonderful none the less! I'll definitely make this again.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jul. 23, 2009

LOVE this dinner and when you're in a time crunch make the sauce and serve it over breaded breast tenders. Either way its amazing!

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Troopz4

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Reviewed: Jul. 21, 2009

My whole family loved this and my brothers are extremely picky! I used roasted red peppers instead of pimento peppers and it was a hit. A note is that you need to serve it right away.

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abethel

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Reviewed: Jul. 17, 2009

Didn't have pimento's so I skipped that...also was running low on parm cheese...but still came out great! Added some red pepper flakes to give it a little kick to replace the pimetos...delish!

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