Reviewed: Nov. 20, 2009

This came out really good! I made a few minor substitutions, one accidental =) Realized once everything was already cooking that I only had limes, no lemons! It worked though, and I'd actually do it again on purpose... Maybe add a dash of cajun seasoning... I think I'm onto something! Anyway, didn't cook 20 mins, more like 10, then mixed with the twist twirly pasta. SO yummy! Glad there was enough to have again tonight, I get the feeling it's one of those things that tastes even better the next day. Will definitely make again!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 13, 2009

great recipe, family loved it. I took suggestions from others and added additional spices to flour, 1/c cube chix bouillon, & 1/4c sundried tomato.

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Leslie

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Reviewed: Oct. 30, 2009

Excellent!!! I used boneless skinless chicken thighs but otherwise didn't change a thing except I amped up the spice level. Served over angel-hair pasta...Very good!

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LSCHWERMER

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Reviewed: Sep. 20, 2009

Good Food. Had to add cornstarch at the end to get the sauce to thicken. Would cut back on some of the chicken stock next time.

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Tina

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Reviewed: Sep. 4, 2009

What a very yummy dish! I did increase the wine to 1 cup and upped the garlic from 1 to 4 cloves (couldn't imagine it with less really, may up it even). Other than that, everything as written. The leftovers were great the next day. I have made this dish twice now and both times it was a crowd pleaser.

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ZenBaker

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

I added Crimini mushrooms to the sauce and backed off a bit on the artichoke hearts. I found that serving this over angel hair pasta was the way to go.

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jmtenet211

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Reviewed: Aug. 8, 2009

I followed the recipe exactly as it's stated. 2 tbs of olive oil weren't enough to cook the chicken so I added more. I found using the juice of capers was a bit too much of sour flavor. Also, I added some chopped parsley. Other than these little nitpicks I found this recipe to be very flavorful without using excessive amount of butter. It was seriously a wonderful dish for my 1st wedding anniversary dinner with my hubby over glasses of nice white wine.

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jody

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Reviewed: Aug. 4, 2009

This was an excellent, tasty dish! I just added mushrooms! Will definitely cook it again!

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JENNELLE1

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Reviewed: Jul. 24, 2009

yum, yum, yum!!! followed recipe for the most part; just added my own fresh herbs to the dredging flour instead of dried. served with brazilian white rice and fresh green beans.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jul. 7, 2009

really great taste!

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mrsmaggiehunter

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Reviewed: Jun. 10, 2009

Tasted great. I added extra garlic and wine plus additional seasoning to the sauce. Served it over angel hair pasta.

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Jenlynn

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: North Babylon, New York, USA

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Reviewed: Jun. 4, 2009

This recipe is awesome! I added extra minced garlic, only because I love garlic. As others suggested, I added a can of sliced mushrooms and a can of Rotel tomatoes. I used original, but if you want to spice it up you could use the spicier ones. Served it over linguine. This is definitely a keeper.

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Myra

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Reviewed: May 14, 2009

I upped the wine to 1 c., cut the butter completely, and added 4 sundried tomatoes from the jar. Excellent! I served it over roasted spaghetti squash "noodles".

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Apr. 26, 2009

We enjoyed this dish as specified in the recipe. It does need a little more flavor to it. I added the zest of the lemon, but it still needed a bit more. I would try this again but with only 1/2 c flour and more spices added to it, and I would try it with a teaspoonful of bouillon powder. Maybe a couple tablespoonfuls of red pepper bruschetta or sundried tomatoes would do the trick for me. But this recipe is a good start to a good dish!

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Marianne

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This was great, the family loved it, did throw in a bullion cube as suggested by another, it was YUMMY!

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Kerry

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 16, 2009

I made this recipe as is for a dinner party. It was WONDERFUL! Everyone raved that it tasted like restaurant-quality! I served it with angel hair pasta and a big garden salad. Next time I may try adding sliced black olives & chopped tomatoes just before serving for some color....this recipe is a keeper!!

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danaleotx

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Reviewed: Apr. 13, 2009

Easy recipe with great taste.

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clparker

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Ridgefield, Connecticut, USA

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Reviewed: Apr. 10, 2009

We all loved this! I've made this twice, so far. The first time I followed the recipe exactly with wonderful results! Second time I tweaked the recipe a little to add tomatoes and mushrooms. Both have gotten rave reviews from my family!

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Cheryl

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 31, 2009

A new easy favorite for our house. I tried it once without white wine and I have never had capers on hand, and it was great both times. Easy and simple....artichoke hearts, canned tomato, little onion, garlic, and lemon and dump it all on pasta. Great and easy to memorize.

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