recipe reviews for:

Classy Chicken

“An elegant, easy-to-make chicken dish bursting with flavors of sun dried tomatoes and creamy white wine sauce. My husband calls it the classiest meal I serve because it's exactly like what you order in a fancy restaurant! Very low in fat and calories, and it only takes 1/2 hour from start to finish. Pairs nicely with roasted baby potatoes and steamed broccoli.”

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Reviewed: Mar. 27, 2012

Excellent. My zucchini went bad, so I used asparagus. I loved this!

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Reviewer:

Melissa

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Cooking Level: Expert

Home Town: Chicago Heights, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 31, 2012

So good! Friends made this the first time I had it, and I couldn't stop thinking about it! I made them give me the recipe and they just sent me a link to Classy Chicken! It is absolutely delicious. I cut the chicken up into bite size pieces and actually QUADRUPLE the sauce (as did my friends)! I love the sauce so much! I serve it over couscous (plain or flavored). Great recipe!

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clmitchell3

Reviewed: Jan. 5, 2012

I love this recipe!!! It is soo good and fairly easy. It would be great to serve for company.

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tnahinu

Cooking Level: Intermediate

Reviewed: Oct. 28, 2011

This is easy too!

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Reviewer:

Craig

Reviewed: Sep. 19, 2011

Delicious! Made half recipe but doubled the sauce. Next time would also double the zucchini and sun-dried tomatoes.

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SITTNITM

Reviewed: Sep. 13, 2011

this was REALLY good! my only complaint would be that it was a little too rich. i would put less sun-dried tomatoes. maybe two or three instead of five. i served it with roasted potatoes.

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Reviewer:

JMJFIELDS

Reviewed: Aug. 10, 2011

My husband and I LOVED it! You can't really go wrong with zucchini, dijon mustard and sundried tomatoes ... yum. Followed recipe exactly except I don't cook with wine so I didn't have any on hand. But it was fabulous! And coming from someone who usually manages to mess up dinner, I am so happy with myself that this turned out so yummy! Must've been pretty easy for me to pull it off! Will be making again.

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Reviewer:

Maia

Reviewed: Aug. 4, 2011

This was a great dish and easily customizable to your own taste. I followed the recipe for the most part but added a few of my own revisions. I used olive oil instead of butter and omitted the mustard. I used cherry tomatoes instead of sun-dried but I am certain either add the tasty, contrasting tang that makes this dish so delicious. I served the chicken and sauce over rotini and it was delightful Highly recommended!

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FamousAmos

Reviewed: Jun. 10, 2011

Kind of good, kind of odd. It might have just been that our fresh dill was a little strong but my boyfriend asked if the zucchini were pickles... and I had to agree, they tasted just like pickles after cooking in the sauce.

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Laura D.

Cooking Level: Intermediate

Reviewed: Jun. 1, 2011

So I had to do some improvising with this since I didn't have everything on hand. I was really impressed with how it turned out. I had some cooked egg noodles in the freezer that I used (boiled in chicken broth--really tasty). I marinated the chicken in an herb and garlic marinade for about 15 min (could have gone much longer though), sprinkled them with flour and cooked it till it was done in the pan. Added one large onion cut bigger than diced, and can of diced tomatoes (without the juice) along with the wine and chicken broth. Put some italian seasoning in it and some salt. Cooked that for about 5-10 min until the onions were soft and some of the wine had cooked off, then added sour cream. I didn't have enough sour cream, so I put in some vegetable cream cheese too. Added the chicken back in and let it simmer for 5 min or so. Came out really good served over the egg noodles! It's great when improvising works out!

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