Reviewed: Sep. 1, 2009

We loved it!! Didn't make any changes except to add more garlic, a little more lemon, and had fresh basil from the garden. It tasted like a restaurant dish to me....Thank you!

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Happycooking

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Reviewed: Aug. 30, 2009

This had a good taste, however i thought it was too greasy. I also added chicken stock with some flour in it to thicken up the sauce. Next time i will make without the butter and with more garlic, but overall very good! I also added green onion, and red and green peppers

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carolyn

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Reviewed: Aug. 20, 2009

I served this to my sons friends as well as our family, it was a hit. Everyone loved it and it made the house smell wonderful.

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PBfudge93

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Reviewed: Aug. 15, 2009

Not very flavorful. I even added extra garlic. Served over angel hair. Won't make again.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Aug. 15, 2009

We would give this 4.5 stars. I did go ahead and cut back the oil and butter and added 1/2c. of white wine. I also added some spinach leaves right at the end to add some more nutrition! Very yummy

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JENISYS07

Cooking Level: Intermediate

Home Town: Plainfield, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 6, 2009

turned out a bit oily. Next time I'm going to try and cut down on that.

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Eva

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Reviewed: Jul. 28, 2009

WOW! I only wish I had a bigger frying pan to make a larger amount! The only thing I did with this recipe was add about 1/4 cup of white wine (and that's only because I was drinking it while I was cooking and thought it would add a nice touch, haha). This recipe tasted even better than it smelled. I even warmed up the leftovers the day after and had it for lunch...just as amazing as the night before! Thanks for this terrific recipe!

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Brittany

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Jul. 21, 2009

Delicious! I cut the chicken into smaller chunks. Also reduced butter & olive oil and added 1/2 cup white wine per prior recommendations. It smells and tastes soooooo good. And the leftovers are warmed up nicely by browning slighly in a frying pan. Yummy!

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Cheryl W.

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jul. 16, 2009

Easy, fast, delicious! Made as directed, but would be open to adding some veggies.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Jul. 5, 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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key151

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

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Reviewed: Jun. 28, 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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gameraddict

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Reviewed: Jun. 26, 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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Deana Stevens

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Reviewed: Jun. 24, 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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JustinaKay

Cooking Level: Intermediate

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Reviewed: Jun. 23, 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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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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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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DREAMANGEL911

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Reviewed: Jun. 12, 2009

This was awesome! My husband hates chicken and he was blown away by this!

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shellcates

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Reviewed: Jun. 11, 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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ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jun. 11, 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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MG648

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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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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: May 24, 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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