Reviewed: Apr. 26, 2008

Nice recipe. My husband has asked that this recipe be in regular rotation. Thanks for sharing.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2008

I was pleasantly surprised by this - although I do agree that it could do with a little more marianade and would certainly try again. I must admit I do find odd all the Chicken Scampi recipes on here without any seafood in them as "Scampi" is the italian word for Norway Lobster or prawn!!

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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Apr. 17, 2008

This was a good chicken recipe - I did marinate it overnight. The only change I made to the ingredients was to use 2 tbsp of worchestershire sauce. I was not keen to use the marinade the meat had been in all night to make a sauce - especially with the direction of just bringing it to a boil (and there wasn't a lot of liquid to let it cook any length of time). Still tasted good without this addition.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 16, 2008

I didn't have any white wine, so I left it out bit added 2 tbsp of olive oil to help with the consistency. I also broiled the whole dish, sauce and all. It came out great! My boyfriend, who normally hates chicken, cleared his plate.

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Marci

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Reviewed: Apr. 14, 2008

Excellent recipe! I tried this on my family. They are picky and some (my mom, who has celiac) have special food needs. Well, I was greeted by some clean plates and my dad said that after I move out, I'll have to come back some time to cook for them! I served this over gluten free penne (for mom) and angel hair pasta (for everyone else). It was also really easy!

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Shabadeux

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Reviewed: Apr. 13, 2008

I enjoyed the flavor of this chicken, but I think the kids and my husband thought the flavor was a little too intense. They still ate it though. I made double the sauce so I could discard the marinade and use the reserved other half to pour over the chicken at the end. It took a little less time to cook the chicken (about 12-13 minutes), so some pieces were overcooked slightly. Next time, I might reduce the oregano, since I'm not a big fan. We served the chicken over top of toasted pine nut cous cous with steamed brocolli, and poured the sauce over top on each plate. We'll definitely make this again, with some minor tweaks.

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Stivers22

Cooking Level: Expert

Home Town: Scottsville, New York, USA

Living In: Centennial, Colorado, USA

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Reviewed: Apr. 13, 2008

This was really good and really easy. I did change a few things partly from what other reviewers said and partly out of necessity. I decreased the lemon juice and Worcestershire by 1 TB each, substituted the parsley and oregano with an Italian herb blend, and added mushrooms to marinade with the meat. I also doubled the marinade recipe. Because I was also making rolls to go with the meal, I poured the entire meat/marinade mixture into a hot cast iron pan to cook it. I added chopped asparagus in for the last few minutes and then poured the whole mixture over angel hair pasta. I will probably make this again and decrease the herbs a little. Great recipe!

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Bells67

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Temperance, Michigan, USA

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Reviewed: Apr. 10, 2008

Thought this was really good just as is. Didn't make any adjustments. Has a very strong flavor (I marinated overnight--worth it!) but we like it strong... :)

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R Johnson

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Reviewed: Apr. 9, 2008

I don't know what went wrong with this recipe, but I didn't care for it at all. There were so many good reviews and I expected it to be great. The chicken was too dark, the sauce also looked brown and awful. I won't make this again.

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JoAnne

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Peachtree City, Georgia, USA

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Reviewed: Apr. 9, 2008

This was absolutely scrumptious! I would highly recommend it. I grilled instead of broiling, and I paired it with pasta and Buttery Herb Wine Sauce.

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mcase96

Cooking Level: Expert

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Reviewed: Apr. 8, 2008

I thought the chicken was very tender, but the flavor was just ok for us. I also agree with others re using the marinade as a sauce, no way would I do step #3, omit it, that's just not right.

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chibiharuka

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Reviewed: Apr. 8, 2008

My picky family really enjoyed this recipe! As noted in other reviews, I scaled back the lemon juice and worcestershire sauce by 1 T, but then doubled the sauce. It had a great taste. I was a little paranoid about the marinade being properly cooked after having the chicken in it, so I just cooked it along with the chicken in the regular oven - 375 for about 30 minutes. Then served it over rice. Definitely will make again!

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MORGMOM

Home Town: Hartford, Connecticut, USA

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Reviewed: Apr. 7, 2008

Terrific recipe! I put the chicken and the marinade in a plastic container with a tight lid, stuck it in the refrigerator, and inverted it every half hour or so. No need to marinate overnight. I was surprised at how the reserved sauce thickened, so I added more white wine. We served it over rice with a spinach salad with mandarin oranges, an oriental dressing, toasted pine nuts, and melted, breaded goat cheese. (My wife's creations). Lo-Cal and healthy. Absolutely delicious! Five stars for sure.

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HubbieCook

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 7, 2008

go easy on oregano

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laniamohr

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Reviewed: Apr. 7, 2008

I think if I was still in my 20's, I would have enjoyed this recipe. Now that I have had the opportunity to spend 20 more years refining my tastebuds, I would have to conclude that I did not care for this recipe.

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tj

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Reviewed: Apr. 7, 2008

Served this to family and everyone raved and said it was very tasty and had seconds. I was also asked to make it for a family birthday coming up. Big hit in my home.

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marisa45

Living In: Sarnia, Ontario, Canada

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Reviewed: Apr. 6, 2008

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Doug Chinn

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

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Reviewed: Apr. 5, 2008

I made this recipe today and it was not a good flavor combo. The only thing I changed, was that I properly cooked the marinade, boiling it for 3-4 minutes.

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Lora

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Reviewed: Apr. 5, 2008

I hate to say this but I did not care for this recipe. I made it exactly as indicated except for the marinating time which I shortened. Since I couldn't subtract anything, I started adding all kinds of things to make it halfway decent. Sorry, will definitely not try it again.

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