The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 7, 2009
We don't normally like white meat chicken, but this was the best no tweaking needed. Will definitely make this again. Great recipe!
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Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA
Living In: Pardeeville, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 30, 2009
I made this a few weeks ago - Fantastic. I really didn't care if anyone in the family liked it. I simply said, "this is the best scampi ... this is so delicious ... I will make it again." koodos!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 30, 2009
This recipe was fantastic, easy to make, and tasted exactly like scampi should. I made a couple minor modifications (like the 430ish reviewers before me haha!). Added about triple the garlic, sliced a red bell pepper and two sm/med shallots and threw those in there with the chicken, doubled the lemon juice, and omitted the extra salt entirely (margarine is plenty salty on it's own). Thanks very much for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 26, 2009
Excellent, and incredibly easy. I followed another reviewers suggestion and added a sliced red onion, red bell pepper and fresh mushrooms to the chicken. Served over angel hair pasta and enjoyed!
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Cooking Level: Expert

Living In: Hauppauge, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 25, 2009
I could have died happy the night I made this dish. I made it Olive Garden style by pounding the chicken flat then dredging it in flour before cooking, then I added thinly sliced red and green bell pepers and red onion. Dredging the chicken is an absolute necessity!!!! But make sure and shake off as much excess flour as possible. You'll be glad you add this step, especially if you've ever had the chicken scampi at Olive Garden.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 22, 2009
Excellent! Made this for a dinner party, and everyone raved for days, tasted just like a restaurant! I added 3 tbsp more lemon juice and a bit of parm after putting on spaghettini
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 15, 2009
Excellent dish and very easy. I added about a teaspoon of parmesan cheese towards the end of sauteeing. I really enjoyed this dish. I put it over some left over, plain spaghetti and it was a great dinner.
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Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA
Living In: Aliso Viejo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 12, 2009
This was awesome! My husband hates chicken and he was blown away by this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 12, 2009
If I could give it 4 1/2 stars I would. We added a half cup of chardonnay and red, yellow, green, and orange bell peppers. The chicken turned out very tender and flavorful. We accompanied it with the garlic angel hair pasta, which went very well. I can't wait to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 3, 2009
YUM! I MADE ACCORDING TO THE RECIPE- WITH JUST 1 ADDITION OF PARMESAN CHEESE TO THE CHICKEN AND SPRINKLED WITH FRESH SHAVED OVER THE TOP AT SERVING-I SLICED MY CHICKEN INTO BITE-SIZE CHUNKS- I LOW-CARB SO THIS WAS PERFECT- I SERVED OVER LOW CARB PASTA WITH A SALAD AND FOR MY CARB EATING SON/HUSBAND I SERVED THEM FRESH ITALIAN BREAD- WILL MAKE AGAIN- SUPER FAST AND THE CHICKEN WAS VERY TENDER!! THANKS
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Cooking Level: Expert

Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 27, 2009
Excellent! I was fiending for some garlic and this looked like a good recipe for my fix. Like many others who reviewed this dish I cut WAY back on the margarine, by about half, and used Country Crock Light margarine. I also used less olive oil. I added a splash of white wine and an extra clove of garlic. I tossed the sauce with linguine. Excellent stuff!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: May 25, 2009
This was delicious and super quick to make! I dipped the pieces of chicken into flour and lightly sauteed them in about 2 tbsp. of olive oil. I added in only freshly minced seasoning and 3 tbsp. of lime juice (I just ran out of lemon juice) and about 1 cup of chicken soup broth. When it was almost done cooking, I added some thinly sliced red yellow and orange peppers and some scallions. It looked so nice and bright and the lime gave it a nice kick!
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 21, 2009
Loved it! I just used an Italian Herb mix (instead of suggested seasonings) and included 1/4 cup of white wine. Next time I will definitely make sure I have fresh crusty bread with it and also add some peppers to the recipe as another reviewer suggested.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: May 20, 2009
Flavor was there but it was very visually appealing. The sauce needs to be creamier.
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Cooking Level: Intermediate

Home Town: Kamas, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 6, 2009
Made it exactly as the recipe said (except cut the chicken into a bit smaller pieces), and it was great.. I thought that the "sauce" was too thin and buttery, but then I realized that it's quite a lot like oil with herbs one might normally put on pasta. Good stuff!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 1, 2009
This recipe was good. Chicken had a good flavor a little to much oil with the butter. I added a bit more lemon, extra garlic along with sundried tomatoes and spinich then mixed in linguini. I would cut the oil and butter in half....and add more after adding the linguini to your preference
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Cooking Level: Expert

Living In: New Tripoli, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 20, 2009
used about 2tbs evoo and 3 tbs butter. sauteed 1/2 chopped onion, 4 fresh cloves of garlic and ingredient spices. dredged chx in flour with paprika and s&p. added wine and lemon, chicken broth then covered and simmered for 15-20 min. served over linguine. it tasted very good, and would have given this recipe 5 stars, but i think the oregano is out of place here.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 14, 2009
LOVE it. Added green peppers, used real butter, 2 extra garlic cloves, white wine like another reviewer recommended, and added a bunch of freshly grated parm. cheese at the end...pair with some garlic bread, and MMMM. Thanks for the great, yummy, and QUICK recipe!
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Cooking Level: Intermediate

Home Town: Navarre, Florida, USA
Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 14, 2009
My husband and I try not to eat red meat, so we eat chicken constantly. We were tired of all the recipes that I had been making, so I tried this one. It was easy and delicious. I took a reviewer's advice and put it over angel hair pasta with some green bell pepper, red bell pepper, onion, and mushrooms... my husband asks for this meal every week. Thanks for the great recipe!
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 13, 2009
Wow! I usually don't comment on the recipe, but this was too good! I also added 1/2 cup chardonnay with the lemon juice (I didn't even have enough lemon juice, and it still turned out great), and mushrooms. I could just make this sauce with rice or orzo and be very happy!!
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Cooking Level: Expert

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