Reviewed: Nov. 11, 2009

Used a 1/4 of an onion and an extra garlic clove in place of the shallots--Had a bunch of real picky kids over (the chicken nugget and french fry type) and they gobbled it up -- definetely a keeper!

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LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

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Reviewed: Nov. 3, 2009

nice dish

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JUSMENOW

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Reviewed: Oct. 23, 2009

Use Chicken Broth Instead Of Water,Maybe Add Lemon Juice.

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linaharvey

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Reviewed: Oct. 18, 2009

This chicken was very simple and delicious. The only change I made to the recipe was to use Italian seasoning instead of only rosemary. The simple ingredients yield a very flavorful result. In order to thicken the sauce, an extra teaspoon of flour was necessary. For a simple meal, one could easily double the sauce to toss with some angel hair. Serve chicken on top, perhaps with some capers tossed in. Definitely a meal that would be impressive served to company.

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BocaBlonde

Cooking Level: Expert

Living In: Boca Raton, Florida, USA

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Reviewed: Oct. 18, 2009

Absolutely amazing!!! SOOO GOOD!!!

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LuvnSamranor

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

So so good! I did not dredge the chicken in flour simply because I forgot. I used fresh rosemary instead of dried and added some heavy cream. I also will next time double the sauce next time as we wanted more to coat the pasta we were serving it over.

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mistidawn

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Reviewed: Oct. 14, 2009

This was far and away the best recipe I've pulled off this website. I was upset that I didn't make a larger recipe because I really wanted leftovers. I can only imagine how good it would take after sittting in the sauce for another day.

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mcsmitty1024

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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Reviewed: Sep. 10, 2009

I used low-sodium chicken stock instead of water and bullion to cut down on salt. Flavor was good, but it could've used more sauce. Would consider doubling the liquid next time.

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amaz

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Reviewed: Aug. 28, 2009

Fantastic doesn't even begin to describe. The flavors are delicate and elegant with such easy preparation, delicious!

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jakessupermom

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Dickinson, Texas, USA

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Reviewed: Aug. 19, 2009

This was a great recipe but for personal taste I think I would add another Garlic clove. I also added some Creme Fraiche at the end and it was even better. I will definately be following this recipe again.

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lijaan

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Reviewed: Aug. 18, 2009

This was so tasty I kept sampling from the pan before my boyfriend got home! Relied on others' recommendations of a little additional flour to thicken sauce. Fresh lemon squeezed on top = phenomenal!

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melissad738

Cooking Level: Beginning

Home Town: Oregon City, Oregon, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 14, 2009

Just made this for dinner and it was FABULOUS! Of course I too tweaked it a little. I did use the bouillon and water, but I used bisquick instead of flour. I seasoned the bisquick with some of the seasoning from the melting pot as well as "Rileys" seasoning. I also did as another reviewer said and sauteed a little garlic with the oil and butter before putting the chicken in. I used white zinfandel and used a little (maybe 1/2 tsp) of the bisquick to thicken. I will definately be making this again!!

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hygienius

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Reviewed: Aug. 12, 2009

Wonderful! Used onions instead of shallots. Will double sauce next time.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 10, 2009

Decent. I think I expected it to be more garlic-y, more like a Milanese without the lemon. It was more like a Francaise, which is also good, just not what I expected.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Aug. 7, 2009

This was probably the best chicken breast I've ever eaten. SOOO YUMMY!

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mandy

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Reviewed: Aug. 6, 2009

I really liked this recipe. I followed it exactly and even though the sauce looks a little thin, it thickens when you put the chicken back in. I used a pinot Grigio for the wine and it was delicious! I have a very picky family and they ate it up! I will definitely be making this again.

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Mimi

Cooking Level: Intermediate

Home Town: Bodfish, California, USA

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Reviewed: Jul. 28, 2009

I really enjoyed this dish! I wasn't sure I would since it used rosemary and I'm not the biggest fan of it. But I was pleasantly surprised with the outcome. Normally when I try a recipe, I follow it to a "T" so I can give a fair and honest review. If I decide to make it a second time, that's when I "tweak" it. This time, however, I did make one change - I added S&P and some Italian seasoning to the flour for dredging the chicken. The rest of the recipe was followed to the letter. I think next time I make this, and there will be a next time, I will add some frozen peas, some red pepper, julienned carrots, etc ... to add a primavera aspect to it.

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 14, 2009

Definitely has delicate or subtle flavor. I added salt and pepper to the flour before dredging, but would add more seasonings next time as I thought it was a little under-flavored. I also added fresh mushrooms and plenty of fresh rosemary. Served this tender chicken and sauce over thin spaghetti, and we added grated parmesan cheese over the top to give it little more zip. Very nice.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Jul. 11, 2009

UNBELIEVABLE!! One of the best dishes I've ever turned out of my kitchen. My wife couldn't believe how delicious this was. After reading reviews I did make some changes. I added 1/2 teaspoon each of pepper and garlic salt to the flour before dredging. I doubled the sauce using 1 whole shallot, 1 small onion, 4 cloves of garlic and substituted chicken broth for the water (used a teaspoon of "Better Than Bullion" with the broth). I ended up skimming about 1/2 the onion/shallot remnants from the sauce but I think it definitely added to the flavor. Since the sauce wasn't thickening, I added 1/2 cup half and half with 2 tbsp flour to thicken it. Served it over your choice of rice or angel hair pasta - both were outstanding!

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kurt

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Reviewed: Jul. 8, 2009

i liked it best over angel hair pasta.

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Monkeybutter

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