Reviewed: Dec. 2, 2006

Simply delicious! The kids liked it too.

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Reviewed: Nov. 18, 2006

This was just ok. I marinated overnite and flavor was all through the chicken, but it was just dull, which was surprising with the strong ingredients. It needed something else... maybe butter? A bit to dry or something...

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Aug. 21, 2006

I make this once a week to take to lunch, its easy to prepare,low-fat,low-carb and so tasty. I tried less worcestershire sauce the last time, just my personal preference. Using the broiler makes the chicken so tender and juicy. Great recipe.

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coookingnovice

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Reviewed: Jul. 11, 2006

Wonderful!! It wasn't what I thought it would be, but still so good. The left over marinade that I heated up was way too lemony for this house. Next time I'm going to discard the chicken marinade when ready took and concoct my own using the recipe.

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Linda

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: El Paso, Texas, USA

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Reviewed: Jun. 24, 2006

Very yummy.The picky kids even went back for 2nds.Will use this alot for family meals and entertaining.

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Jun. 1, 2006

I tried this and we did not like, so the second time around we sauted chicken on stovetop using 1/2 cup of chicken broth, seasoned with a little salt, pepper, and garlic powder till nearly cooked and juices run clear. In a sauce pan melt 1 cup of butter, 2 tablespoons of dijon mustard, 1 tablespoon of fresh garlic or jarred, 1 tablespoon of fresh parsley or you can use dried. Over medium heat, combine butter mustard, lemon juice, garlic and parsley. When butter melts remove from heat. Arrange chicken in a shallow pan and pour butter mixture over. Cook for 35 to 40 minutes till chicken is done. Yummy Yummy Yummy!

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 10, 2006

I didn't like this recipe. I followed it exactly and it was not good. The worchestire sauce made it taste bad.

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miranda

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Reviewed: Jan. 8, 2006

This was just "ok"... I thought it had a bit too much olive oil flavor. I added some white wine because there wasn't enough sauce.

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MSDORKY

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: Portola Hills, California, USA

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Reviewed: Dec. 4, 2005

All the raving reviews....I don't know what happened to mine. Maybe it was the white wine. I didn't care for this, hubby liked it. It didn't have enough flavor for me and I marinated this overnight. I was out of oregano and used italian seasoning instead, other than that, I followed the recipe as written.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Sep. 19, 2005

How can you go wrong with anything with butter and garlic. Stupendous.

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CARTHECOOK

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Mill Cove, New Brunswick, Canada

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Reviewed: Aug. 16, 2005

Surprisingly good for how simple it is. This is going into my favorites!

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Erica

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Reviewed: Jul. 17, 2005

Really good breaded and then smothered with the sauce too.

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FAITHCJONES

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Reviewed: May 3, 2005

I am not an expert but I would have thought scampi would have been done on the stove not the broiler? Anyway I thought it was a great recipe. I did change it a little. I tried to bread it, browned it in some butter, poured the doubled marinade over the chicken and covered while the rice cooked. I did not use that much lemon juice or worstershire. I used about 2T of fresh lemon juice and chicken worstershire. Different and pleased the family, thanks Jill. We'll make it again.

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Luella

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Spring, Texas, USA

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Reviewed: Apr. 2, 2005

This is a forgettable recipe. It wasn't terrible, but there was nothing special about it. I don't think that will make it again.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Mar. 14, 2005

Great pasta dish. I served it with angel hair. I took the left over marinade, boiled it for several minutes and tossed it with the angel hair. They only think I would do different is to toss pasta with a little butter before the marinade.

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BLUECATME

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 1, 2005

I am not a big chicken fan, but this is a really good way to cook it. Very good dish, everyone loved it!!

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PURPLELILY0803

Cooking Level: Expert

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 23, 2005

(I think my first review got lost by my browser.) I had time to marinate this overnight, so the chicken soaked for over 12 hours. I didn't over-boil it, so there was plenty of sauce for the chicken, even though I think my 5 chicken-breast halves were each well over 4 ounces. This recipe didn't knock my socks off, but the chicken cooked very well and the sauce was a very tasty, intriguing concoction. I'm a newish cook, and this recipe made my brain and my awakening palate think a bit. I may make this for The Woman I Love soon.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2005

We liked it but it was not "the best." Served over brown rice, we are avoiding pasta right now because we are dieting (again). Would like to try it again over pasta. The marinade did boil down to like nothing so it wasn't much of a sauce, may double next time. Had good flavor though and was something different. Would probably be good served on a salad! Thanks

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Jan. 19, 2005

I made this last night, we had it at Olive Garden and my husband loved it so I tried my hand at it. I think it needs more sauce, once it boiled there was hardly any left over to pour on the chicken. Therefore, it was a little dry and our pasta (which I served with it) was very dry. Next time I will double the sauce and marinate with some and reserve the other part to serve with. I will probably also use less oregano also, just because I thought it was a little too strong of a flavor. It was really easy to make though, and I will make it again really soon.

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Bananna

Home Town: Nacogdoches, Texas, USA

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Reviewed: Dec. 5, 2004

This recipe was ok, not great but not bad. I used fresh parmesan, oregano parsley, and garlic. Im sure that made a difference. The marinade/sauce was missing something, I just cant put my finger on it. Im not sure if I will make this again, but if I do I would cut the lemon juice and worcestershire, down, and mess around with the marinade/sauce a little more.

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