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: Nov. 21, 2009

Very good. My husband who normally is not a fan of chicken dishes really enjoyed this meal. I had to make a few changes based on a lack of ingredients. Instead of chicken broth, I used 1/2 cup of french onion soup. Had no zucchini so I substituted well-drained and sliced artichoke hearts. I also used olive oil instead of butter for browning the chicken, as I'm trying to cut back on fat.

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S.G. Stone

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Oct. 25, 2009

This was good. I cut the chicken into chunks as another reviewer recommended. Really good! I served it over fettuchini but I think it would be better over rice. I'll try that next time.

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N2WINIT

Cooking Level: Intermediate

Home Town: Hughson, California, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 10, 2009

Excellent! It's easy and takes little effort. Made per recipe except I didn't have the sun dried tomatoes so I used a can of diced tomatoes instead. Would definitely make again!

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Madeline

Cooking Level: Expert

Home Town: Cheyenne, Wyoming, USA

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Reviewed: Aug. 30, 2009

My husband and I loved this recipe, I followed the recipe closely except omitted the sun-dried tomatoes as we couldn't find them at the store. I've only made it once since it takes some planning ahead to have all of the ingredients on hand, but I plan on making it again one day!

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ABeyer

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Reviewed: Aug. 18, 2009

this is a very good recipe, once you make it a few times. i use chicken breast tenders, add pepper and johnny's seasoning while frying, use two zucchini, and use fresh chopped up tomato instead of sundried. i also use a little less mustard than called for and a little more sour cream. i add the sour cream into the pan with the chicken, instead of serving separately. i then add a little garlic salt, which i think makes everything better! my husband and i really enjoy this meal over rice.

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akbecca81

Cooking Level: Intermediate

Home Town: Egegik, Alaska, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Aug. 6, 2009

This dish is yummy! I've made it twice; the first time I didn't add zucchini or sundried tomato. The second time I added both. With or without veggies it's great! I do only use 2 or 3 chicken breasts since there's only two of us. I cut them in half and pound them out. I also use Riesling for the white wine (even though sometimes that can be sweeter instead of dry). Excellent recipe! I plan to try some of the other variations suggested.

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kadurham

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jun. 15, 2009

my husband and I loved this one. The dill and mustard were a nice change from what we usually have. I added some mushroom and used 4 cloves of garlic. Next time I'll season the chicken more and cook it separate and add at the end.

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 30, 2009

This is one of our favorites. We have this dish all the time in our house. Sometimes I also add fresh mushrooms or summer squash.

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Marielia

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Reviewed: May 18, 2009

I've made this recipe about 5-6 times, and I always love it. I make it with a side of classic risotto (adding dill weed, minced sun dried tomatoes and the mustard to compliment the flavors of this dish). I don't have dijon, so I substitute 1/2 TB honey and 1/2 TB yellow mustard. I sub olive oil for the butter and skip the sour cream.

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quistz

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

This was excellent! I added lots of mushrooms to it with the zucchini and it really gave it a good flavor. The sun-dried tomatoes are a MUST in this dish. I just bought a can of already prepared sun dried tomatoes in olive oil and it worked perfectly. My husband loved it and I will definitely cook this again!

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Love My Golden

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

Great recipe! I didn't have chicken broth on hand, and the sauce turned out creamy and tangy. Also, I started by cooking the garlic and dill in the butter on low heat, and then added the chicken breasts. I removed the chicken when it was cooked, and then proceeded to make the sauce from the chicken juices and left over butter, garlic and dill. This was to keep the chicken crispy on the outside, and not over cook it. It turned out great! My husband loved it!

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cjnewman

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Rocky Mountain House, Alberta, Canada

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Reviewed: Mar. 4, 2009

Kinda boring recipe. I thought the flavors were too sour creamy and bland. Nothing like the restaurants. I served it over rice. Probably won't make it again!

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dewy

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

My roommates enjoyed it, so it's worth making again. I served it with whole wheat pasta and roasted peppers and onions. I was surprised how filling it was. It's a great recipe. Thanks!

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beginnerchef

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 15, 2009

Didn't change a thing other than I didn't use zucchini and I used sun-dried toms soaked in olive oil (did not use the oil but I might next time). The flavors were a WOW! Loved it! Made a side of pasta tossed with fresh basil and parsley as well as a side of asparagus with toasted almonds. A meal easily $25 per plate in any restaurant by me (WI). All around - save this recipe - it's a keeper!

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Dan

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

I'm only dissapointed that I just found this recipe now...it's so good! I used whole wheat flour and added salt, pepper, and paprika to the flour before coating the chicken with it. I caramelized onions and mushrooms and added them to the skillet at the end. Delish!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Feb. 3, 2009

Except adding onions, I followed the recipe exactly. We were disappointed by the finished product. I don't know which of the ingredients was causing it but there was something bitter in the sauce, ended up throwing out the sauce altogether and making something else.

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Raquel

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 18, 2009

Delicious and healthy! I made this exactly according to directions and it turned out great. The white wine, dill and sour cream make an excellent combination. I would suggest having everything sliced, chopped and measured beforehand, because once it starts cooking it goes pretty fast. I served this chicken with roasted potatoes (as the author suggested) and spinach salad. Next time I will serve with pasta or rice to soak up the wonderful sauce!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Nov. 24, 2008

Made a few changes, but it was amazing No zucchini(hate the stuff), Substituted 1/4 package frozen spinach, 2 cups fresh mushrooms. I also forgot the dill but it was amazing. My husband absolutely loved it. He said it was a make again recipe. Its a great "gourmet" meal you can make at home without spending tons of money. I used spinach fettuccine as well to give it more color.

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msmechanic

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

This is so amazing!!! Followed the recipe exactly as written and it was DELCIOUS!! Will be making often. :)

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CookinginFL

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

Yum! And easy!! This is also a very "calorie-fat counter" friendly meal. I did add 4 ounces of baby bella mushrooms and 1/2 cup of onions (which I browned before starting the chicken). What great flavor and very satisfying. I made twice the sauce and served the chicken over fresh spinach and a side of spaghetti squash with sauce poured over both.

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