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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Reviewer:

BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Reviewed: Sep. 19, 2005

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

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Reviewer:

CARTHECOOK

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Mill Cove, New Brunswick, Canada

Reviewed: Aug. 16, 2005

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

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Reviewer:

Erica

Reviewed: Jul. 17, 2005

Really good breaded and then smothered with the sauce too.

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Reviewer:

FAITHCJONES

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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Reviewer:

Luella

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Spring, Texas, USA

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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Reviewer:

SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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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Reviewer:

BLUECATME

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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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Reviewer:

PURPLELILY0803

Cooking Level: Expert

Living In: Daytona Beach, Florida, USA

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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Reviewer:

NMChef1

Cooking Level: Intermediate

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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