Reviewed: May 15, 2012

I added orange peppers, instead of tomatoes and everyone loved it!

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Reviewer:

cmhupp

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 30, 2012

Very good! No significant changes to the recipe.

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Reviewed: Jan. 14, 2012

We truly thought this dish was great -- followed the directions, but just added a few minor touches to make it my own. I first cooked up a little onion and garlic, and used that for my base. I aslo used almost a whole can of chicken broth, and a touch more white wine, and a pinch of red pepper flakes once everything was in the pool. I added garlic powder to the flour before I seasoned the chicken, and lots of cilantro at the end! I served it over linguine and almost wish I had a little more liquid for the leftovers (someone left a review indicating that this dish didn't keep well for leftovers, but that was not the case) -- it was so yummy!

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Reviewer:

TCooper1182

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Dec. 15, 2011

I made this using a mix of colored peppers, sliced grape tomatoes and added some mushrooms to the mix that needed to be used. I got this started early in the afternoon by first sautéing my mushrooms and removing them from the pan. I then sautéed the peppers for a few minutes and added the broth and wine and let it reduce. I did end up thickening this with a little cornstarch/water slurry – just enough to give it some body. I let it cool somewhat before adding the mushrooms and tomatoes. When it was time for dinner I gently reheated my sauce while sautéing the chicken. Worked out great! This does not produce a lot of sauce so if you’re serving it over rice or pasta, you may want to double the broth and wine.

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Oct. 25, 2011

It was really good! Boyfriend and I loved it, just thught it was a bit salty. Anyway to make it less salty without taking the flavor away?

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Reviewer:

Megan1989

Reviewed: Sep. 7, 2011

Signed up just to write a review here :) This was a great way to use up some of the tomatoes and peppers we keep getting in our CSA! I cut up the chicken in kid bite size pieces before breading, added onion and garlic with the chicken in the pan, used twice the amount of tomatoes and peppers, and used additional chicken broth instead of wine. We ate it over mashed honey gold potatoes. The kids loved it so much they asked for me to fix it every night and say it's "even better than mac n cheese". Winner! Thanks so much!

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Reviewer:

TerryKS

Reviewed: Aug. 3, 2011

i didn't have cilantro so i added a dash or two of italian seasoning. tastes like chicken cacciatori in a skillet (vs the oven ~ too hot to turn it on!). It's good. thank you for a supper idea.

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Reviewer:

FLYBANANAS

Cooking Level: Expert

Reviewed: Jul. 30, 2011

Delicious, easy, quick. I substituted green peppers for cost savings, still delicious.

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Reviewer:

neill

Reviewed: Jun. 19, 2011

Thought we had nothing in the house... Entered what we had and this came up... So very glad it did! I made it for the wife and I, surprised her with it, cooked oven chips and green beans with it, we both thoroughly enjoyed it and I have added it to the recipe book! Oh and accidenlty used beef stock which I found out later, but tasted great!

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Reviewer:

Jason

Reviewed: Apr. 8, 2011

So I changed it a little ... I mixed the flower with garlic salt, kosher salt and pepper. Used olive oil instead of butter. After the chicken was cooked until golden I added two cloves of minced garlic, the bell pepper, and balsamic vinegar and let it get caramelized. Then I added the wine and broth. I ommitted the cilantro and used saffron instead. Mmmm Mmmm!!!!! Served it over a bed of whole wheat spaghetti!

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