Reviewed: Feb. 11, 2008

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.

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Melanie

Cooking Level: Beginning

Home Town: Clifton Forge, Virginia, USA

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Reviewed: Feb. 7, 2008

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.

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mommyof4

Cooking Level: Intermediate

Home Town: Clarksburg, West Virginia, USA

Living In: Bridgeport, West Virginia, USA

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Reviewed: Dec. 21, 2007

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.

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evergreen

Cooking Level: Intermediate

Home Town: Verdun, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Dec. 10, 2007

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

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JTA2004

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Reviewed: Nov. 15, 2007

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

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WhittneyD

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Reviewed: Aug. 2, 2007

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.

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SHERRIE BEAUMONT

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Reviewed: Aug. 1, 2007

Absolutly amazing. My boyfriend and I loved this dish. Served it over white rice and a side of beans.

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oopretttynpinkoo

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2007

I liked it. The wife rated it 3 stars. I think the rosemary was just a touch strong. Maybe scale it back a hair or two. Others liked it also. Not 5 stars but quite good.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 2, 2007

We served this over some buttered egg noodles. Very delicious - even the kids gobbled it all up before the parents were done! This will be one I will make again.

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Kate

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 19, 2007

Delicious, tender and moist. The sauce is the jewel in this recipe. I eliminated the water and bouillion and added 1 cup chicken broth in its place. I used a couple tablespoons more flour to get a thicker sauce. I seasoned the breasts with garlic powder, salt and pepper first. Outstanding dish, Jill. I will be serving this to dinner guests later this week.

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MAGGIE MCGUIRE

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Reviewed: Jan. 10, 2007

I added Italian style bread crumbs in with the flour and it really gave it a nice coating and flavor. I also used low sodium chicken broth instead of bouillon. Turned out fantastic! A nice recipe to serve for a dinner party!

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Susan A.

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Jan. 8, 2007

Really liked this recipe. I mistakenly pounded the chicken breasts thin instead of cutting them into strips but they still turned out great. I followed the advice of others and added garlic powder, salt, and pepper to the flour. Also, I didn't have any dried rosemary so I substituted Italian seasoning and I thought the flavour was really good. I will try it with rosemary next time to compare, This recipe was a definate hit in my house

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Tracey G

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Reviewed: Oct. 30, 2006

We were disappointed with this recipe. The flavor was very blah.

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MRSPEACOCK

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Reviewed: Sep. 23, 2006

Ok - here is the verdict. I took the other members' advice and replaced the water with chicken broth, I added some garlic powder to the flour added a small can of mushrooms, and quadrupuled the amount of sauce for 2 1/2 lbs of chicken. Yes, there is ALOT of sauce! I liked the dish very much and agree with the other member that the rosemary makes the dish. Although I liked the recipe, and it was very good, it didn't "Wow" me. Thats the reason why I didn't give it 5 stars....because it lacked the "wow" factor for me. I would make it again. I have to say that the rosemary makes the dish very unique tasting and doesn't taste like your "every day" meal. It has a very light and delicate flavor. This dish is worth the effort.

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Stefanie W

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Jul. 30, 2006

I followed suit with many of you here and changed this up a bit. I added salt, pepper, onion and parlic powder to the flower before dredging. Increased the liquids to make more sauce and used chicken stock instead of water/bullion and used fresh Thyme instead of rosemary( whole sprigs during the reduction and removed for serving.

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KINGBCTT

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Reviewed: Jun. 16, 2006

This recipe was so good. A wonderfully, different chicken recipe. Definitely a keeper!

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kayakinnan

Cooking Level: Beginning

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Reviewed: May 21, 2006

The rosemary makes this amazing

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GM1972

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

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Reviewed: May 9, 2006

This was awesome! Following the advice of previous reviews, I added more wine, some garlic powder to the chicken while cooking, and used chicken broth instead of the water/bouillon mixture (but I did sprinkle in extra buillon, as it needs the extra kick when served over angel hair, which cuts the flavor). It was so good that my friend made me make it again in the same week. I added lemon the second time, and that was good too.

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