Reviewed: Oct. 5, 2006

What a superb recipe! I cannot believe I haven't come across this one before. I reduced the recipe to serve two people and some of the measurements didn't change so watch out for that and use your own judgement. Next time I will reduce the brown sugar a tad. I also whisked in some butter at the end for a richer sauce but I think that turned it into more of a toffee flavor so I won't do that next time. Served with thin French green beans and a risotto.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 4, 2006

I would give this 3 1/2 stars, the flavor was pretty good, but like others said "the dish was pretty sweet in flavor." Also, I wish the sauce was much thicker, it didn't mix great with the noodles. I also added mushrooms and onions to give it a little bit more of a marsala feel. I don't know if I will make this again, I might just stick with a marsala next time...good luck and enjoy.

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J. Weir

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 14, 2006

This was terrible, it was way too sweet and I cut the brown sugar in half. I added mushrooms and onions but that did not help.

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Kristy

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2006

the chicken was a little too dry for my taste, but it was good.

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Natalie

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

This was yummy!! However, the chicken ended up a little dry (even after I marinated it overnight in a simple marinade)

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SkimmyJD

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 25, 2006

My husband and I both love this recipe. The first time I made it, my chicken did not turn colors; the 2nd time I made it, they did have a purple tinge to them. Not sure why? I added mushrooms to the wine and brown sugar while it simmered. This is a definite repeat in our house!

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MOM130

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Reviewed: Aug. 9, 2006

I agree with others that this chicken was bit dry. I definately needed more sauce if you serve it over noodles like I did. I took the chicken out when it was done and tried to thicken the sauce, but for some reason, when I added a bit of flour, the flour would only clump up and not mix in. That was just an error on my part, I'm sure. I liked the flavor fine, but it was nothing spectacular. I know others complained of it being too sweet, but I actually added a little bit extra brown sugar and it was not too sweet for me.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Jul. 26, 2006

So delicious! I will definitely make this one again. I served it with mashed potatoes and steamed veggies.

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JAMSAUTO

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Reviewed: Jul. 17, 2006

Just perfect the way it is.

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TURBOSAUR

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Reviewed: Jun. 21, 2006

This was good...with some changes that I made. I reduced the amount of brown sugar to 1/2. I didn't want something too sweet. I also added some mushrooms. I served this over roasted garlic red potatoes and it was delicious. Will continue to make again and again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 9, 2006

My husband and I liked it, but feel it needed a bit more flavor. next time I'll add more spices. I also laid it on a bed of rice instead of noodles.

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StepfordWife

Cooking Level: Intermediate

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Reviewed: May 23, 2006

This was delicious! I added mushrooms, and onions to it. It tasted almost like a teriyaki sauce. I will definetely be making this again. Thanks!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 2, 2006

Great recipe! Great flavor! Will try adding onions and mushrooms next time!

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VINCOVA

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Cornelius, North Carolina, USA

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Reviewed: Apr. 27, 2006

My son calls this "ugly chicken", but ugly or not, this is great. We did cut the brown sugar in half though.

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Jen

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Reviewed: Apr. 3, 2006

What a delicious yet simple recipe! It didn't turn the chicken purple. I think the combination of paprika and quick-browning the breasts tempered the color of the wine quite a bit. Anyway, I cut each breast in half lengthwise, sprinkled with salt and paprika, and browned the meat in two batches, 2 minutes on one side ONLY. Then I returned all chicken to the pan, browned side up and sprinkled with 1/4 c. brown sugar. For wine I used Cabernet Sauvignon, simmering the breasts for 15 minutes, uncovered (added mushrooms last 5 minutes). I removed the meat while I thickened the sauce with 2 tsp. cornstarch in a little water. Then I returned the chicken to the pan. The sauce was plenty sweet. Reminded me of Chicken Marsala! The key was having all ingredients measured and ready in advance so that the chicken didn’t overcook between steps. Fabulous over Yukon Gold mashed potatoes, which I had made an hour before and simply reheated at the last minute.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Mar. 26, 2006

I loved this recipe. Very simple to make, and the sauce was delicious.

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Amanda

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Feb. 15, 2006

My picky boyfriend and I LOVED this!! Perfect amount of 'sweet' in the sauce. Wonderful!

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erinhotvet

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Reviewed: Feb. 2, 2006

Very delicious! Did make some changes. First sauteeing the garlic in the pan before the chicken and the putting the chicken in is a bad idea. The garlic will burn! Secound I used splenda brown sugar for less calories. I used a nice australian shiraz as the wine. I also put a bunch of already sauteed onion and mushrooms in with the sauce. Without this the dish would not have been nearly as good. I put the leftovers over mashed potatoes and it was yummy! the sauce is very sweet! Your chicken will become a red color from the stain of the wine don't be alarmed!

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PINKDAISY21

Cooking Level: Beginning

Home Town: Quincy, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Jan. 19, 2006

This was delicious. My only complaint is that there wasn't enough sauce to spoon over pasta for a side dish. I added more wine and more brown sugar, then also added some corn starch to thicken up the sauce. But over all it was very good,

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