Reviewed: Apr. 16, 2012

My family loved this chicken. I didn't use wine, instead I doubled the chicken broth.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Mountainburg, Arkansas, USA

Living In: Pine Bluff, Arkansas, USA

Reviewed: Apr. 14, 2012

This was impressive and delicious! Looking for a special meal this is it!!! DANG!

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Reviewer:

Mel's Diner

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Port Washington, Wisconsin, USA

Reviewed: Dec. 7, 2011

I've never seen my husband rave over a dish more than he did this one. I followed it exactly by the recipe with exception of me not seeing that I was supposed to pound the chicken thin. By the time I realized it, they were already in the pan cooking, so I had to increase the initial cooking time to about 20 min, but the chicken still came out perfectly. The sauce was good, and made the kitchen smell wonderful! We paired it with steamed broccoli and rice. Note: for the people that complain that it is too salty, I learned that you HAVE to spend the extra money to get the good prosciutto. The cheap stuff is a lot saltier.

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Reviewer:

slfortson

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Mountain View, California, USA

Reviewed: Dec. 2, 2011

I dont know but it was so salty (i didnt add any) that I wound up rinsing off my mushrooms and made my own tried and true sauce.

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Reviewer:

creativesense

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: Dec. 2, 2011

If you are looking for an elegant dish, this one is absolutely amazing. The chicken is so tender you can cut it with a fork. The prosciuto and fontina cheese not only gives it a high class richness, but it's rich in every sense of the word. My only change was to omit the wine and use straight chicken broth throughout the entire recipe.

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Reviewer:

DIZ♥

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Nov. 21, 2011

Married this and the Blissful Rosemary chicken recipe (i adore rosemary, which i added chopped to the mushroom mixture). Also while i was sauteing the mushrooms, i thinly sliced about 3 garlic cloves into that as well; it ampted up the flavor of the sauce quite a bit. Wonderful recipe, i cut down on the butter... too much for my taste for everyday dinners. Will definitely make again

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Reviewer:

BethDai

Reviewed: Aug. 17, 2011

so so good... will make again. i thought i was in an italian restaurant.

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Reviewer:

joann b

Cooking Level: Expert

Home Town: Berkley, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

Reviewed: Jun. 15, 2011

Delicious! I added more flavoring to the breading and used pepperoni slices instead of prosciutto (couldn't readily find any). It is a surprisingly flavorful dish and very versatile -- use it by itself, over pasta, with veggies, etc.

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Reviewer:

COoenofile

Reviewed: May 2, 2011

Delicious!

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Reviewer:

jspahn80

Reviewed: Apr. 21, 2011

I made this expecting it to taste like the Polo Rosa Maria from Carabas. Although the dish was flavorful, it wasn't what I expected. I served with some fettucini alfredo for a complete meal. Thanks for sharing.

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