The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 8, 2008
We enjoyed this recipe but I did also alter it by using onions (we did not have Shallots) and also using chicken broth instead of bouillion. It came out very tasty!
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Cooking Level: Intermediate

Home Town: Feeding Hills, Massachusetts, USA
Living In: South Hadley, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 8, 2008
This easy & quick to make. Didn't have shallots, so, as suggested, I used half of a small onion, in addition only had 1/4 cup of white wine, so I made up the difference with chicken broth. This will definitely be a regular on our menu.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Photo by VictoriaC.
Reviewed: Dec. 3, 2008
Very rich tasty dish! Next time, I will use low sodium version. I served with egg noodles.
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Photo by VictoriaC.

Cooking Level: Beginning

Home Town: Newport News, Virginia, USA
Living In: San Mateo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 30, 2008
Wow! I have no words to express how deliciously simple this is! Just very tasty!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 30, 2008
My husband is a fabulous, intuitive cook. I can cook because I can read. I made this all on my own and he commented on it for days. The presentation with a great salad and good wine ( lots of the second) made for a nice, romantic dinner ! Highly recommended for unsure cooks!
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Cooking Level: Expert

Home Town: Mount Pleasant, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 26, 2008
This recipe was EXCELLENT! I made a few of the revisions otheers said & it was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 25, 2008
I've been looking for a recipe like this. What a great flavor. I subbed onions for shallots and I added a splash of lemon. Next time I'm going to double the sauce.
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Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA
Living In: Pittston, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 25, 2008
This was AWESOME!!!! I was just upset that there was not more left over for lunch!
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 25, 2008
So delicious! My boyfriend gobbled everything up I'm upset I don't have any left overs for lunch! Couple changes..I used chicken broth instead of bouillon and a small onion instead of the shallots and used chicken tenderloins (instead of chicken breast)..I thought they were perfect because it eliminated having to cut them down to size. This will absolutely be in our regular dinner rotation from now on.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 24, 2008
My husband ate whatever leftovers we might have had for the next day...Excellent!
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Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA
Living In: Mohnton, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 23, 2008
This was a great dinner. We don't drink or use alcohol so I used a white cooking wine that you can get any grocery. I loved the taste. I like a lot of sauce with my noodeles, so per others suggestions I doubled the sauce. It was to runny- but great flavor. Next time I make this dish I will thicken it up a bit. Thank you for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 23, 2008
This was a hit!! I did add squeezed lemon just a half and the heavy cream and it was wonderful!
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Photo by Jaime

Cooking Level: Beginning

Home Town: Richmond, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 21, 2008
I guess I was expecting more since there are so many good ingredients. My husband found it blah. I thought it was ok. It was like it was missing something.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 21, 2008
This was AMAZING!!! I added a chopped bell pepper and two small chopped tomatoes to the dish during the last 5 minutes of cooking, and ate it over jasmine rice. I also doubled the garlic and cut the chicken in bite size pieces. My husband took the leftovers for lunch to work today. Delicious!!
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Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 20, 2008
This was excellent, I served with rice (I put some chicken boullion in the rice water) and followed the recipe with only a couple of exceptions. I added some lemon juice with the wine/water/boullion mixture. I also added a little bit of flour (maybe 2 T) after the garlic and shallots had softened, stirred it in until it was incorporated into the veggie mixture, then added the remainder of the liquids. The sauce turned out nice and thick and was great with the chicken over the rice. Excellent recipe and will definitely add to our favorites. Great for dinner guests although this time I made it for hubby and me plus my mom who was visiting! We all loved it.
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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 20, 2008
This was a fantastic recipe! I followed the feedback of another member, subbing chicken stock for the water, adding lemon juice, and a little four-water mixture. I don't think I would have enjoyed it quite so much without said changes, that's why I gave it 4 stars. I pounded out my chicken breasts before cooking, the result being I could cut them with a fork - so juicy & tender!! Serve with grated parmesean cheese. YUMMM!!!
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Photo by althee921

Cooking Level: Intermediate

Home Town: Merrimack, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 20, 2008
This is a great recipe. Quick and easy to make. I typically don't love rosemary, but it wasn't too strong and it added a great flavor to the sauce. I went with the consensus and thickened the sauce with a water flour slurry. I was in a rush and didn't make it with pasta, but I think it would taste great on pasta, but you might want to double the sauce.
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Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 19, 2008
Great recipe. My husband loved it. Did exactly like the recipe and it was fabulous. Thanks for sharing
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 18, 2008
This recipe was quite good. My whole family enjoyed...even my five year old (who is a hard sell on everything). I followed the recipe pretty much exactly except that I followed the instructions of other reviewers and added a tiny bit of flour water at the end and used chicken broth instead of boullion. The only other change I did was that I used garlic butter marinated chicken breasts that they had at my grocery store at the meat counter. I served it all over angel hair pasta. My family said it is a definite repeater!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 17, 2008
I followed the recipe. I gave this 4 stars because some really liked it and others just thought it was okay. I think I will try again but add more garlic and thicken the sauce like other reviewers suggested.
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Cooking Level: Expert

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