Fantastic! My whole family loved it!

This was incredibly quick to prepare, as well as delicious! Instead of cutting the chicken into strips, I sliced the chicken where I had thin "fillets" - I simply took a sharp knife and made thin diagonal cuts that were just slightly parallel. I seasoned the flour w/ a little bit of garlic powder, salt and black pepper, and seasoned the chicken w/ black pepper, crushed rosemary, and salt. I sautéed the garlic in a mixture of EVOO and butter. This is a keeper!

AWESOME!

Really yummy, was very glad I used chicken broth instead of the water, think it would have lacked flavour otherwise!

This was one of the tastiest new dishes I've tried in a while. My husband and I both LOVED the flavor. And it was so simple to make. I followed the advice of other reviews, replaced the water with chicken broth and added a squeeze of fresh lemon juice. I also added a little extra white wine, and 1 T. of cornstarch mixed with 2 T. cold water to thicken the sauce. It was fantastic! I'll definitely make this again.

This is an excellent recipe! I have made it a few times now and I love it more each time - thanks!

Excellent! The only change I made was to add a splash of lemon juice. This would be good with fresh mushrooms added. Served it over angel hair pasta and it was yummy.

Hmm. I doubled the recipe and used 1/4 cup of lemon juice and 3/4 cup of water instead of the 1 cup of white wine. Overall we didn't think the flavours went together very well and it was quite strong. I also had to cook it for over 10 minutes for the liquid to reduce and had to add cornflour dissolved in hot water to thicken the sauce up. I won't be making this recipe again, I just didn't care for it.

Very easy to make and very tasty. We served it over whole wheat pasta & added frozen peas to the sauce. We also left out the rosemary and added a bit of lemon juice like previous posts had suggested. Excellent, light flavor. Thanks!

My husband does not like wine, so I ommitted that, but there was definitely something missing. I ended up adding quite a bit of lemon juice. I'm not sure how much I added, but it made all the difference. I also added some cayenne pepper and some red pepper flakes for heat and served it over fetuccine. We put some parmesan cheese on top and thought it made for great dinner.

ok

OMG!! This recipe was melt in your mouth good :) I do love the addition of the lemon (go easy on it though) and adding flour to the sauce to thicken it and using chicken stock instead of water. It was really good and I used toasted bread so I could finish up the sauce.

My husband and I really enjoyed this recipe. I did make a few changes. I used 1cup chicken broth instead of mixing the bullion and water. I also added a little lemon juice and used fresh rosemary because I had it. Served over couscous, it was delicious. All of the kids even ate it! Will definitely make again.

I really wanted to like this because it has so many ingredients that I love; white wine, shallots, garlic, rosemary. I don't know, maybe it was just me, maybe I cut my chicken too thick, but it took forever for the chicken to cook through that I ended up having to add more liquid. Anyway, it ended up being too much hassle for just an ok taste at the end.

Delicious! I actually added a little extra Rosemary, because we love it. I also used chicken broth. Served with rice.

HUGE hit with everyone. I added chopped sun-dried tomatoes on top before serving.

My family and I really enjoyed this recipe. I doubled the recipe and served it over white rice. I did not have shallots or white wine; I used dried minced onion and extra water instead. I used a tad less minced onion and rosemary then called for and a little more salt and pepper. I thought the rosemary added a nice flavor, but was not overpowering. (My family enjoys mild flavor - we are not a spicy bunch.) You can reduce the sauce as much or as little as you like. The flour from the dredged chicken helps to thicken the sauce and I found the flavors intensified as the sauce reduced. The family requested that I make this often - I will add it to my rotation - it was something a little different to do with chicken and we all really liked it.