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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Reviewed: Jun. 25, 2009

awsome recipe! my family loves this. I haven't tried it with lemon yet but this is going in my family cookbook for sure.

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jonathan

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Reviewed: Jun. 21, 2009

As other reviewers said, extra lemon is DIVINE.

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sunny

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Reviewed: Jun. 18, 2009

This was a delicious dish! I doubled the sauce and added about a tbs of flour to thicken. We didn't have any left over.

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templina71

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

Super!! Had to double the sauce and add a little cornstarch/water mixture to thicken it up but still great! Used regular onion and did have to fry two batches of chicken. So only drawback is that it took me much longer than recipe says.

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Miranda

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

Savory and flavorful. I love this simple and easy recipe for great chicken. It's a great recipe to use herbs, especially rosemary, from my garden.

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BGGB

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Reviewed: Jun. 4, 2009

Yummy! Definitely easy to double and triple, the leftovers are delicious.

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IsisMyCat

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Reviewed: Jun. 3, 2009

This was delicious. I did make a lemon flavored cream sauce with rosemary to go with it...I think somebody suggested it and it made it a 5 star recipe!

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JessicaRae

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Reviewed: Jun. 1, 2009

Me and my hubby really enjoyed this! As well as my little 2 year old! I used onions instead of the scallops. It was SOOOO good! I will definetly make it again! THANKS!

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Sparks

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: May 28, 2009

YUM! Here's a great substitution for you... use gorgonzola cheese instead of the white wine and also throw in some grape tomatoes. So good!

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CHERFER

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 21, 2009

The sauce was delicious. I followed some previous advice to saute the shallots and garlic in the oil/butter before cooking the chicken. I didn't add the rosemary.

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Jules P.

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Reviewed: May 21, 2009

Delicious! I have made this three times now and it has been consistently good. I like to add salt, pepper, and garlic powder to the flour and then sprinkle with pepper, as needed, while the chicken is cooking. Served over Basic Microwave Risotto.

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Holly

Cooking Level: Expert

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Reviewed: May 2, 2009

This was pretty good. Very simple but tasty. However, this makes waaaaay more than two servings, more like 5 or 6. I think that would cut back the calorie content quite a bit. By my calculations, it should only be about 250 calories for 5 servings. Not too bad!

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 30, 2009

This was a very easy and tasty chicken dish. The recipe supposedly makes only two servings, but I found it to be more like four or five. I added extra garlic, because my cloves were pretty small. It was very yummy served over egg noodles. I will probably make this again. Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Apr. 10, 2009

Very good. I did thicken the sauce with a little flour and water and added a 1/2 cup of fresh sliced mushrooms. I will be making this again soon.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

This was great! My whole family loved it. I served it with whole wheat pasta and a salad. I made the recipe exactly as is except I added some capers. They are not necessary but I had them and thought I would just add them. Next time I think I will also add some sauted mushrooms. Neither the capers or the mushrooms are necessary...just personal favorites. The recipe is excellent on its own.

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FARMERSQUEEN

Cooking Level: Expert

Home Town: Bloomfield Hills, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Apr. 3, 2009

After reading several reviews about how soupy the sauce was, I decided to add the flour/water mixture after I'd reduced the liquid for four minutes. I used a whisk to make sure it was incorporated completely, reduced the heat to med low, and let that cook for two minutes. Then I added my chicken and mushrooms and simmered on low for another five minutes. As I mentioned, I sauteed some mushrooms after I cooked the chicken, but before I sauteed the garlic and shallots. I added more olive oil and butter to the skillet because my chicken had absorbed almost all of the fat. Remove them from the skillet and add them to the bowl/plate you're using to keep the chicken warm, then add both back to the sauce at the end. My sauce ended up quite thick, almost entirely glazing the chicken, not much to pour over pasta. So next time I'll either serve it with a starch that is creamy on its own (like risotto) or skip the starch altogether and serve with vegetables.

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lashanks

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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