To me, a recipe deserves a 4 or 5 star rating when it is good as is (not by adding 4 or 5 ingredients to make it better)... Apparently that's not how everyone on here feels, because yet again I am dissapointed, thinking that a recipe would just be good because of the rating it had. This was a bland recipe, I thought it was OK at best but my boyfriend and cousin didn't even give it that good of a review. We all wound up picking the shrimp out and dipping it in cocktail sauce to have some flavor.. I even added some cheyenne pepper to spice it up a little, it helped but not much.

Very nice recipe; I also upped the garlic and wine and added lemon juice. Also, I sprinkled the chicken with lemon pepper and salt before dredging in flour. Served over brown rice, but I think it would've been much tastier with pasta or crusty bread. Also..."large skillet" was not large enough - I ended up transfering to a saucepan.

This is a good recipe, but I did make a couple changes. I used only about 3 T olive oil, and I didn't have fresh mushrooms, so I used canned, I used already-cooked shrimp and I upped the wine to 1/2 cup. Also, I used 2 cups chicken broth instead of the 1 1/2 cups of water. It's very good when it's eaten immediately, but not so good as leftovers because the pasta absorbs the sauce.

As is the recipe looked quite bland for my husband's and my tastes. So I more than doubled the garlic, added a bit of lemon juice, was generous with the wine, and threw in lots of freshly grated black pepper. I also was a bit mindful about limiting the amount of oil we used. At the end, this dish turned out lovely! The broth is beautiful especially when served with some steamed white rice or crusty garlic bread. We loved it and will definitely make again, perhaps with just seafood next time - shrimp and scallops. Thanks for the great meal!

We really enjoyed this recipe. It has quite a few steps but the end result is worth the effort. I served over angel hair pasta. I used chicken broth instead of water, doubled the garlic, and added lemon pepper as extra seasoning. Topped with some freshly grated parmesan cheese. Fantastic pasta dish when prepared this way.

We loved this, added some fresh cooked scallops and ooooh la la. Thanks for the post.

Taste like a Chicken Marsala with shrimp

Wonderful dish!! I made it just as directed and served it with steamed rice. Everyone wanted seconds. It's an absolute keeper and will make again!

My girlfriend and I made this recipe last night with her wanting shrimp and me craving chicken. We were both a little nervous at all the individual cooking steps and not exactly sure of what to expect when it was all said and done. In my girlfriend's words "Wow this may be the best chicken I've ever had." So I guess that about speaks for itself.

This was a hit in our house. Prep time was worth it. The only tweaking I did was to add more garlic and substitute low fat, low sodium chicken broth for the water since I had it on hand. Served it with steamed asparagus and French bread. Can't wait to have the leftovers for lunch!

I loved this recipe, very delicious taste. All of my family loved it.

Very good...reminded me of Olive Garden's "Chicken Vino Bianco". Except they do not use the shrimp. I used linguine in addition to the recipe and it was great.

A little time consuming, but it was very good. I am trying to limit my carbs, so I did not serve it over rice. However, I can imagine that it would have been even better if I did.

This recipe has been updated to include 1 1/4 cups water in the ingredient list. - The Staff

This took alittle time to make, but was well worth it. Alittle extra sauce would of been nice. Next time will adjust for that. It is a keeper.

This was very easy to make and my company loved it!

Good easy recipe to make. Question on how much water do you use to make it. It's not specified. I used 1 c. and it was fine.