Reviewed: May 16, 2012

I made this last night and my husband and I said it was one of the best meals I have ever made. I did change up the recipe slightly based on other reviews. Floured the chicken, added a little wine, bell pepper, onion & used fresh chopped parsley. I also used chicken tenderloins instead of just chicken breasts. The chicken was ultra tender. Don't skimp on the herbs. They do make a big difference. This tasted just like Olive Garden's recipe or better. Try it- you will positively love it.

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Reviewer:

Donna A.

Reviewed: Apr. 20, 2012

This was seriously one of the best dishes I've made in a long time. Super simple, quick and extremely flavorful. I added onions, mushrooms and diced tomatoes and a little more lemon juice than the recipe called for (I'd say about 1/2 TBSP more, not too much). I also served it over white rice instead of noodles because I had lots of leftovers ans it was just perfect. Thanks for the recipe!

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Reviewer:

bsides80

Reviewed: Apr. 11, 2012

This is fantastic! I edited it by using scallops instead of chicken. This is a great souce though I prefer it with a bit more lemon juice.

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Reviewer:

WhatsCookin'101

Cooking Level: Intermediate

Reviewed: Mar. 23, 2012

I thought this was a good start, but here are my alterations: Per recommendations, I lightly coated the chicken in flower. I used 5 cloves of garlic instead of 3, per others suggestions, and thought that was good. I used the juice from one lemon - I would actually use 2 next time. Also next time I will add more basil and oregano than recommended - The flavor was good, but I thought it needed just a little more seasoning. With these changes, I think it'll be a 5.

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Reviewer:

Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Mar. 6, 2012

made it as written first. The sauce tasted great going into the pan. After cooking with the chicken it lost some of its flavor. Added 2 TB sherry and andother TB of lemon juice. Still not quite there though....served it with some fresh ground pepper and grated Parm cheese. Better. I will make it again but thinks it still needs one more clove of garlic.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Feb. 22, 2012

It is a good base to start with but I think this recipe is lacking something to make it good.

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Reviewer:

STACINET

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Orange, Texas, USA

Living In: Beaumont, Texas, USA

Reviewed: Feb. 21, 2012

Absolutely awesome. I used chicken tenders and dredged in flour before sauteing as others suggested. I also added a red, orange and yellow pepper and a red onion as well as a couple of shakes of crushed red pepper. Ended up using an extra half a stick of butter. Served it over linguine. Simply delicious. Entire family loved this.

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Feb. 20, 2012

Wonderful, easy, quick! I did use 2 T lemon juice and 1/2 C white wine. Added cooked linguine to the pan before serving. Could add peas, onion, artichoke hearts.

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Reviewer:

Maggi

Cooking Level: Intermediate

Living In: Grosse Pointe Woods, Michigan, USA

Reviewed: Feb. 14, 2012

Amazing dish!! After reading reviews I added just a few things. I lightly coated my chicken with flour, I added some more garlic (love love love garlic), and added chicken broth (1/2 cup) because at the end I wanted additional sauce for my pasta. I didnt have any lemon juice available, so I had to use lime instead. Lastly I omitted the salt, as there is salt in both the butter and broth. Thanks Cyndee for a great post! This will be a staple in my household!

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Reviewer:

BDG

Cooking Level: Intermediate

Home Town: Maplewood, New Jersey, USA

Reviewed: Feb. 11, 2012

Delicious, after reading some reviews I added one quarter cup white wine which made for more sauce which I mixed with the linguine, good but if you add wine add more garlic too. I did add some roughly chopped spinach and sliced cherry tomatoes.

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