Reviewed: Nov. 4, 2009

This is by far my favorite chicken recipie ever! My mom and I discovered this on here about a year ago and we have both been cooking it regularly ever since. I do have to add that I prefer to use the sun-dried tomatoes packed in oilve oil rather than the dry ones, I have tried both and I just feel like the oilive oil adds to the flavor. I also prefer to chop the garlic into slices rather than mince it, it absorbs the sauce and melts in your mouth, delicious!

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Dixone017

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Reviewed: Nov. 4, 2009

First time making a cream sauce and it turned out beautifully! It was so good the fiance asked me to make it for him again a few days later! Thanks!

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geekychrissy

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Reviewed: Nov. 3, 2009

Incredibly easy and incredibly flavorful. I made the chicken, removed it, then made the sauce in the same pan. Saved dishes in the long run. Wonderful!

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Hockeyfreak

Cooking Level: Intermediate

Home Town: Essex Junction, Vermont, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Oct. 27, 2009

This was very good! I would like it to have more sundried tomatoes, but my fiance liked it just the way it was.

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mmk1125

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Reviewed: Oct. 23, 2009

We loved this dish!!!! We used to order this at our favorite italian restataunt and now that I have this there is no need to spend a ton of money when I can whip it up at home ... I used chicken thighs that was my only sub and added baby Bella mushrooms... So tasty and easy thanks for the recipe I'm sure to keep for years to come:)

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Oct. 19, 2009

I thought this recipe was really good, but my husband and kids loved it! I didn't cook the chicken in a skillet, instead I seasoned it with salt, garlic pepper and a little paparika and then grilled it in the forman grill. Because I didn't use a skillet, I just poured the whole cup of chicken broth in the saucepan instead of 3/4 cup after I melted the butter. I also doubled this recipe b/c I have a big family. I made one pan of sauce as directed. The other pan of sauce I added chopped mushrooms for the mushroom lovers. The sauce was definitely delicious, but I guess I was expecting something a little more by all the wonderful reviews. My family though just kept singing praises as they ate. And, of course I will be making this again. My family wouldn't have it any other way. Also, this dish was incredibly fast and easy to make which is a hugh plus in my book!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Oct. 14, 2009

Fabulous! This recipe was amazing! As suggested by others, the key to make the sauce thick is to cook it before you make the rest of the meal. I cooked it and refrigerated it about 4 hours before I made the chicken and macaroni. When I reheated the sauce it was so thick and creamy. The only change I made was adding onions. And I did use the sundried tomatoes soaked in olive oil, my local deli didn't have them plain, it didn't make a difference. Overall the recipe was amazing! My husband loved it he said it's one of the best and even my 1 year old was licking the sauce off the spoon while I was cooking it! Definitley going to be a regular meal at my house!

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happymommy

Cooking Level: Intermediate

Living In: Mamaroneck, New York, USA

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Reviewed: Oct. 12, 2009

This is delicious! We did as another suggested, substituted 1/2 cup broth for white wine. Using fresh basil over dried makes a difference too. Rendered the sauce down just a bit to thicken it up (I don't like cornstarch). I'm glad it made a lot, I was able to share some leftovers and have dinner again the next night.

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pschoeben

Cooking Level: Intermediate

Home Town: North Bend, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Sep. 30, 2009

We enjoyed this. I have a dairy allergy so I substituted soy milk for the cream and only used one tablespoon of soy margarine. I also added some onions before I sauteed the garlic. Very tasty.

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Jessimurph

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Reviewed: Sep. 23, 2009

This was really good. I used 2% milk instead of the cream. Will definitely make this again!

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schwanie

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Reviewed: Sep. 20, 2009

I made this recipe exactly and I had the same problems that others had. The flavor deserves 5 stars but the thinness of the sauce would get 2 stars. I will pro ably make again be ause the flavor was so amazing but I will take e eryones suggestions to thicken the sauce.

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cricrinapoli

Cooking Level: Beginning

Home Town: Newington, Connecticut, USA

Living In: Newry, County Down, Northern Ireland, U.K.

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Reviewed: Sep. 19, 2009

Loved it! Took advice from others and used 1 cup chicken broth and 1/2 cup white wine and 1 1/2 cups cream. Cooked chicken first in skillet and then kept warm. Removed pan from heat and added butter and cooked garlic because pan was hot from cooking chicken. Put back on burner and added tomatoes and chicken broth. Cooked until soft and then added wine and cooked for about another 3 minutes or so to reduce wine. Added basil at this point, cooked for a minute and then added cream. I let the cream thicken and then cut up reserved chicken and added to pan with juices. Tossed in cooked pasta and served. I had to let it sit for just a bit to allow the pasta to absorb sauce. Thanks for a great recipe!

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Lynda

Cooking Level: Expert

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Reviewed: Sep. 17, 2009

There are enough outstanding ratings in here to know it's outstanding! I got compliments all around, and my husband even said it tasted like something he ate at a restaurant before! Voila. I had no whipping cream, so I used Crema, which tasted the same. It's a hispanic sour cream I think. I also cut the chicken into cubes and lighting cooked it at first to avoid drying out. It was juicy and flavorful this way.

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srainey

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Reviewed: Sep. 14, 2009

This recipe tastes just like the dish I order at Romano's Macaroni Grill. Both of my picky eater children loved it. I did follow the suggestions of previous reviewers. Here is what I did: I sauteed the garlic in olive oil for 30 seconds and then added to the same pan sliced chicken breast that I had dredged in a flour/paprika mixture. I wanted the chicken to cook quickly. When the chicken was nearly cooked through, I added 5 mushrooms and the sundried tomatos. After a couple of minutes I added 3/4 cup chicken broth and 3/4 cup white wine. I let the liquid reduce for a bit and then added 1 1/2 cups cream, the basil and a handful of parmesan cheese. I turned the heat down very low so that the sauce would simmer but not boil in order to allow the sauce to thicken and avoid separation. The sauce thickened up very nicely using this method. I also noted that the sauce thickened considerably after it had cooled down. I cooked the pasta to al dente and allowed it to sit in the sauce for a little while. I really think that allowing the chicken to cook in the sauce kept it juicy. DH asked what I had done to the chicken in the dish as it was more flavorful than usual. I agree with other users that this sauce pairs very nicely with smaller pasta. I served mine with bowtie pasta as does Macaroni Grill. This will go into my rotation for sure.

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Mandy_H

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Reviewed: Sep. 13, 2009

I made a few changes because I try to reduce the fat in my diet. Sauteed salt and pepper seasoned chicken in pan sprayed with butter flavor nonstick cooking spray. I removed the chicken to a plate when cooked through and evenly browned. To the same pan I added more cooking spray and the garlic. After 30 seconds, I added the sundried tomatoes, 1 tsp. of dried basil, and 1 c. of chicken broth. I simmered the mixture for 10 minutes. Meanwhile I whisked 1 cup of fat free half and half with 1 tbsp. of cornstarch. I then added this to the broth and tomatoes and stirred until thickened, then added the pasta and stirred to coat. It was delicious and I'm sure it would be even better made with butter, oil, and cream as the recipe suggests. Yummy!

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netrussell

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Reviewed: Sep. 9, 2009

My sauce never thickened up. The taste was good, but it was a VERY thin sauce. Sliced my chicken up put it over pasta and "watered" it down with sauce - it just didn't work. Family voted thumbs down.

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Sep. 4, 2009

Tried this recipe out a few wks ago and it turned out great!!!

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Cassie

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 4, 2009

Double the sauce. Would be excellent w/ mushrooms added. Also added red pepper flakes the next day was even better.

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CMDOYLE

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Reviewed: Sep. 1, 2009

Great Recipe!! the sauce was incredible and the chicken soft and tender. Would definitely make this recipe again!.. loved it!

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bummedout

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Reviewed: Aug. 24, 2009

We LOVED this recipe. Easy to make,loved the sun dried tomatoes.Followed the recipe exact,but next time I will double the sauce.It doesn't make alot of sauce.I also made zucchini patties and kentucky biscuits from AR to go with. YUMMY !!!!

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