Reviewed: Jan. 9, 2011

I made this recipe, but I cut the butter a little and used the chicken broth and more garlic...I also added some grated romano cheese and a little italian breadcrumbs to thicken the sauce. I cut the chicken into smaller chunks and served over penne. I'll definitely make it again and will probably add some vegetable. Delicious. Thanks for the recipe!

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Reviewer:

Valiangel

Reviewed: Jan. 4, 2011

Delicious! Served it with rice at Christmas Eve and everyone loved it. One thing I did was cover it for the 10-15 minutes while the chicken was cooking and probably shouldn't have - it made the "sauce" more like a very thin broth. I had to add some corn starch to thicken it up a little so it would coat the chicken pieces better.

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Reviewer:

JONIJOJO

Reviewed: Jan. 3, 2011

SOOOOOO good! Made exactly as recipe said to, turned out great:) Thanks!!

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Reviewer:

Rayneita

Reviewed: Jan. 3, 2011

i hardly ever write reviews but i just had to for this meal....it was GREAT! i loved it and it was soooooo easy! i did add the white wine with the lemon juice, but that was the only change. it was so great! i am passing it along to several friends! so great...thank you so much for sharing! :)

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Reviewer:

Caryn

Reviewed: Jan. 3, 2011

Very easy, and scrumptious! My whole family loved it

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Reviewer:

miss.mendo

Reviewed: Dec. 30, 2010

This recipe is fantastic! I read through all the reviews and like many others added some things...extra garlic, white wine, extra lemon, and I used less butter as suggested as well. I served it with bow tie pasta instead of rice or linguine. I let the pasta simmer with the sauce and chicken for a few minutes before serving. It was a huge hit with my entire family including my 8 year old. Thank you Cyndee for posting this, and everyone else who made suggestions.

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Reviewer:

Nicole

Cooking Level: Intermediate

Reviewed: Dec. 4, 2010

This recipe was amazingly simple and delicious. I am not an experienced cook and it came out perfect the very first time, which is rare for me. My hubby gave it 5 stars, as did my dinner guests. Plates were licked clean! This works nicely with shrimp as well. I did add 1/2 cup white wine with the lemon juice. Served with brown rice which does a great job soaking up flavors.

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Reviewer:

kalotina

Cooking Level: Beginning

Living In: South Lake Tahoe, California, USA

Reviewed: Nov. 29, 2010

I liked this recipe a lot. The only change I made was to use boneless thighs in place of breasts (they're much cheaper, and my family prefers the flavor). As suggested, I served this over pasta and thought the oil base made a nice sauce for the noodles!

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Reviewer:

HAZYRIGBY

Reviewed: Nov. 24, 2010

We added some extra garlic and an extra tablespoon of lemon juice, and the flavor was great. Just a tad on the greasy side from the stick of butter. Next time, I may up the olive oil in the ratio.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Nov. 23, 2010

this was just okay for me. my boyfriend said that he wouldnt mind this again but i could tell it wasnt his favorite. i read a lot of reviews and decided to only add 1/4 cup butter. i also added more lemon and i still thought it could use more. i did like the garlic and i added more like a lot of reviewers said. when i put the chicken in, i added about 1/2 cup of white wine (without that it would have been WAY too greasy!). i also cooked some pasta because i thought rice wouldnt fit with the taste. after it was cooked, i still thought it was too greasy and there seemed to be something missing. the taste was very mild and nothing really poped! i dont think i will make this agian

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