Reviewed: Dec. 2, 2009

This was one of the best chicken dishes I've had in a while, and I'm giving this the full 5 stars, but only after my adjustments, which were not major. Most importantly, I used half the amount of chicken, so if you're following the recipe as written, double everything but the chicken, or the sauce will not be sufficient. I cut the raw chicken into bite sized pieces before tossing in flour, and deep fried it until light brown. Everything else I did the same, except I fried the chives in the sauce for a few minutes at the end. This was devoured!

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ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Nov. 10, 2009

Fabulous and light! We made two changes: only 2 chicken breasts (since it was dinner for 2) and we used angel hair pasta since that was what we had. We will DEFINITELY be making this again. If you're in a pinch for time, I agree with the other reviewers -- skip the roasted garlic (which is delicious) and use minced garlic packed in oil. Thanks for a great dinner!

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SuperK, Beginner Baker!

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 9, 2009

I was searching for a dairy free recipe with chicken & egg noodles and came across this one. I subbed olive oil for the butter & it was great! I'm sure it would be fantastic with butter, but my son can't have it, so olive oil it is. I did double the sauce recipe- definitely a must! There was barely enough sauce even with doubling it! I also used 2 chicken breasts to stretch it and cut it into strips and tossed into the pasta.

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TammyH

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Reviewed: Sep. 7, 2009

Very bland. I thought that it was an okay recipe, would maybe make it again.

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Nicole

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I was looking for something different to do with chicken tonight and came across this recipe. I followed it pretty much the way it was written except I added another 2 cups of chicken stock, and I didn't add the lemon zest. I was worried about it being too lemony. I also didn't add the total amount of chive, I just sprinkled some. I ended up adding a couple of tablespoons of flour to thicken up the sauce. I also sprinkled salt/pepper/garlic powder on my chicken before flouring. I thought the recipe was great and will make it again.

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TRACYANNE78

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Reviewed: May 25, 2009

I found this recipe while searching for ways to use up a bunch of fresh chives I had-- this was a perfect way to use them. Everyone was right about the sauce-- make extra or the noodles will just suck it up. I loved the light flavor and it was very filling.

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Magra2000

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Reviewed: Apr. 20, 2009

This was delicious!! This was better than any food I've had in a restaurant in a long time. I had to make a couple of changes though, so I may not be rating this recipe exactly. I prefer turkey to chicken so I used turkey breast. I also forgot to pick up chicken broth so I used white wine instead.

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lucero

Cooking Level: Expert

Home Town: Jamaica, New York, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

I love this chicken!

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Troye

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Reviewed: Feb. 17, 2009

This tasted really good, but my "sauce" thickened so much trying to finish cooking the chicken it wasn't a sauce anymore! Maybe that's why some reviewers said they made double! Anyway, my hubby liked it and I did too...I even roasted the garlic...that was really easy! I will try it again and add more "sauce".

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ALMEMOORE

Cooking Level: Beginning

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 7, 2008

I cheated and just used minced garlic instead of roasting it. This was partly because I didn't feel like taking the extra time, and partly because I don't really care whether it's roasted or not. I thought it was a bit time-consuming even without that extra time. It was fairly good but would've been much better if the flavor of the sauce could come out more. But rather than doubling the sauce, I'd prefer halving the noodles. That's just a LOT of noodles and I think totally unnecessary. (Or maybe halve the noodles *and* double the sauce. :-)) I did not think it too lemony at all, which is a little strange, because I prefer lemon to be subtle and usually would be the first to say it's too much. Dunno.

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Erimess

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

This was great. I put it over brown rice instead of noodles. I would also recommend doubling the sauce. It was the best part.

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holly3211

Cooking Level: Expert

Home Town: Mound, Minnesota, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Sep. 17, 2008

Excellent recipe. I added a photo that I took.

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PATTYR1114

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Reviewed: Aug. 29, 2008

this was EXCELLENT! i used 1.5x the broth. next time i would save time and sautee garlic while frying chicken instead of roasting. delicious!

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ShawnainChicago

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Reviewed: Aug. 22, 2008

Excellent. Didn't change a thing and we all loved it, even the kids.

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SCRAPULOUS

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Reviewed: Aug. 3, 2008

this was so great! i put it on rice instead of noodles and it turned out even better! my family loves it and my son cant get enough!!!

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Marie

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Reviewed: May 5, 2008

I can barely cook toast and I was able to make this easily and it tasted like I knew what I was doing. The 2 year old loved it and he won't eat anything but gummy bears! I'll be adding it to my "staples"! Agree with others to double the sauce. Thanks!

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Cerin

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 26, 2008

This is really good. I gave it 4 stars becauase I don't think it's "the best" but definitely good enough to put into our rotation. I cut up the chix into bite-sized pieces and mixed everything together

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LIBBYLANE

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Reviewed: Apr. 20, 2008

I loved this recipe. So simple and quick! The sauce is just perfect as is, very light and I love the lemon, garlic flavor. My son is my toughest critic and he loved it.

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Mar. 19, 2008

This was very delicious and simple to make, but I did make a couple of changes. I didn't have chives or fresh lemons so I did some improvising. I threw some frozen broccoli in with the noodles to add some greenery. Instead of the fresh lemon, I used bottled. Also I added some pinot grigio to the sauce. The only thing I would do differently next time would be to double the delicious sauce.

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EVE1919

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Reviewed: Feb. 4, 2008

This recipe was simple and so tasty it all got eaten so I had no leftovers for lunch. I added a couple teaspoons of cornstarch to thicken the sauce, and chunked the chicken into pieces.

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familymealfanatic

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Garlic Chive Chicken

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