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Reviewed: Apr. 16, 2008

it was decent. My husband usually raves about my cooking but this one didn't go over so well. I was expecting bursts of flavor but it seemed quite bland to me. Thank you for the recipe but unfortunately this one didn't work for us. Maybe...I did something wrong.

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houstongal

	Cooking Level: Intermediate Home Town: Tampa, Florida, USA Living In: Houston, Texas, USA
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Reviewed: Mar. 19, 2008

I LOVED this recipe as did my fiance! The one thing we did do is we left out the wine and it was still fantastic!

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Meg


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Reviewed: Dec. 4, 2007

it doesn't say when to put the wine in. I assume when the recipe says cook the mushrooms until cooked down this is also where you put the wine in.

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bryankimjade


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Reviewed: Oct. 30, 2007

I was confused as where to put the wine, I just let it simmer with wine much longer than suggested. After you sauteed the vegetables and added the chicken, pour about 1/4 c. of pepperoncini juice with it as well. Cover and let it simmer for about 40 minutes with the wine and dash some garlic salt to it. Don't forget to flip the chicken now and then because it will burn. The wine just soaks up the flavors!

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Sokha

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA Living In: West Seneca, New York, USA
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Reviewed: Oct. 29, 2007

Yummy!! I followed someone else's suggestion and served this over bow tie pasta (added butter, garlic salt and Asiago cheese to the pasta). I also added 2 minced garlic cloves to the onions when I cooked them. Upon serving, I sprinkled more Asiago over the chicken and splashed with a bit of balsamic. This was very good and flavorful!

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Steph Barber

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Waukesha, Wisconsin, USA
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Reviewed: Sep. 21, 2007

this recipe was fantastic. I made it just as the directions said, and it came out wonderful. My family ate the entire pot! I will definately be making this one again.

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maria1212345


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Reviewed: Dec. 13, 2006

This was an AWESOME recipe. it eats like a stew, so I loved it over white rice. The family Loved it. I added a few extra pepperoncini peppers because I like it spicey, but not too much. will definately Make it again!

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Reviewer:

johnson


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Reviewed: Nov. 13, 2006

I loved this recipe! I used 5 medium sized pepperoncinis and it was just the right spice! It's a keeper!

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Reviewer:

gmspoer


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Reviewed: Aug. 16, 2006

Very good. We wished the chicken had stayed crispy (the coating soaks up the wine and pepper juice). Next time, I'll wait until the very end to add the chicken back to the pan. There's no 'sauce' for pasta or rice, so we ate this with a big side salad and steamed broccoli.

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LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Feb. 16, 2006

This was so yummy! I served it with bow tie pasta and Asiago cheese - next time I think I might add some chicken broth to give it more of a sauce at the end. Thanks for the recipe!

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Reviewer:

POLARBEE

	Cooking Level: Expert Living In: Las Vegas, Nevada, USA
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