Reviewed: May 7, 2012

Wow this dish was amazing. The only thing I did was different was to season the chicken hours prior to putting the flour, everything else I followed per the recipe. EVERYONE loved it. Restaurant quality dish. Thank you

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Reviewer:

iraldy

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Apr. 22, 2012

This was delicious! I served over pasta and the family loved it. The only modifications I made were that I only used about a 1/4 cup of butter and used half a cup of marsala and it turned out great.

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Reviewer:

Kristina

Reviewed: Mar. 17, 2012

The flavors in this were great! I changed it up a bit and used all the ingredients in a pasta dish. Instead of using chicken breasts I used frozen chicken tenders and cut them up into pieces and added them to the sauce at the end. I also added onions, garlic and chicken stock to make it a little more saucy. I also added more spinach and tossed all the ingredients with whole wheat pasta...will make again!

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Reviewer:

DeanaNicole

Reviewed: Mar. 16, 2012

Whole family LOVED this... Lightly dust with flour or it will get sloppy. Added garlic and green onions and 3-4 cups of spinach at the very end so it looks fresh. Really, other than sun-dried tomatoes, doubled + almost everything except butter. Served this over wheat spaghetti and a bit of extra spinach for more color. Everyone wanted seconds. Delicious- Thank you for a great base recipe. This will be made many more times!

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Reviewer:

Renee

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Reviewed: Mar. 9, 2012

Very quick, fresh and flavorful dish. I did opt out the butter and used only a small amount of the oil still remaining on the pan from frying the chicken. I cut the chicken breasts into quarters and place them in a deep dish. I used more sundried tomatoes, mushrooms, and spinach than the recipe calls for. Once the sauce was done, I put on top of the chicken, this made it easier for people to pick out how much of the veggies and sauce they wanted with their dish. Everyone at my dinner party raved about it!

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Reviewer:

Yuly

Reviewed: Mar. 8, 2012

As others have said, half the Oregano & Flour. I upped the Spinach. Beautiful & Delicious Dish!

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Reviewer:

katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

Reviewed: Mar. 3, 2012

This is pretty good. I cut down on the amounts of almost everything as I only cooked 1 chicken halfed. I also added some garlic and 1/2 cup chicken stock. Thickend the sauce with a bit of cornstarch.

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Reviewer:

creativesense

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: Feb. 28, 2012

cut flour ( brown rice) to 1/4, pan fried chicken longer, used more marsala and garlic

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Reviewer:

deanna

Reviewed: Feb. 18, 2012

Exquisite! Better than any Italian restaurant's version!! My college daughter and her bf made this in no time at all. Absolute enjoyment both visually and tastefully.

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