Reviewed: Nov. 10, 2009

With some minor changes/additions this is a wonderful recipe. Reduce the amount of oil and add it to the skillet, only as needed. Saute the onion and garlic for 2 minutes before adding the shrimp to avoid overcooking. Also, avoid overcooking the chicken, as it will continue to cook, along with the shrimp, when simmered in the final step. We also combined the juice of 1 lemon with the water to make up the 1 1/4 cup measurement. The next time we may use chicken broth, as others have suggested. Either way will be delicious!

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TwoCooks

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Reviewed: Aug. 20, 2009

Made this last night....fantastic, although i didn't have any wine in the house, so i made it without, and will be making this again to taste the difference..... excellent dish for my family, again and again....ThanQ

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Caz

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Reviewed: Jul. 26, 2009

Excellent Dish over Jasmin Rice. I upped the garlic, white wine and used chicken broth instead of water. I also added the juice of one lemon and 1/4 zest. I increased the shrimp and also added the stalk of one celery to the onion process. Fantastic and my family LOVED it.

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Heather

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Reviewed: Jun. 30, 2009

This recipe was great! I did make some changes, though. Like suggested before, instead of water I used 1 3/4 cup chicken broth, and since i didnt have any white wine, i added 2 tablespoons white wine vinegar and a tablespoon of basil. (I know this will make the sauce taste very different than intended, but it turned out great!) i served it over egg noodles and topped with diced tomatoes and parmesan cheese. Awesome!

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sizzlebinge

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

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Reviewed: Mar. 3, 2009

This was excellent! My family and I loved this recipe...Definitely a favorite from now on. The only change I made was instead of the required water, I substituted it with chicken broth!!! Tossed with pasta....Yum-Yum!!!

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Julnlisha

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA

Living In: Springfield, New Jersey, USA

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Reviewed: Dec. 29, 2008

I followed this recipe to the T except I used only shrimp as I had no chicken in the house. The recipe came out great, very flavorful. I served this over linguine which was a nice addition.

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Annmarie

Cooking Level: Beginning

Home Town: Edison, New Jersey, USA

Living In: Tampa, Florida, USA

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Reviewed: Dec. 13, 2008

My husband & I LOVED this recipe. It was great with a big slice of garlic toast and a fire in the fireplace!

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Mandy

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 22, 2008

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.

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PrncesChef

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Reviewed: May 6, 2008

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.

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: May 13, 2007

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.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Aug. 17, 2006

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!

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Rashmi B.

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Reviewed: Jul. 25, 2006

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.

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M. Pollock

Living In: Dallas, Texas, USA

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Reviewed: Jun. 7, 2006

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

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 17, 2005

Taste like a Chicken Marsala with shrimp

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VOXMORGAN

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2005

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!

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Christine

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 8, 2005

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.

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TRACE333W

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Centreville, Virginia, USA

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Reviewed: Jun. 8, 2005

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!

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AZRED

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Reviewed: May 11, 2005

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

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TAD5417

Cooking Level: Expert

Living In: Lakeland, Florida, USA

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Reviewed: Jan. 11, 2005

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.

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AFUNK1

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Reviewed: Feb. 19, 2004

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.

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KRISTINEJANEL

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