Reviewed: Feb. 10, 2012

I did not care for this.

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Reviewer:

Darlene

Reviewed: Dec. 23, 2011

This was really good. I served it over cous cous with some steamed veggies - yum!

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Reviewer:

NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

Reviewed: Oct. 26, 2011

This was pretty good. I added the basil at the very end, and served it with spinach rice, but I think it would be better with pasta.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 8, 2011

WOW! This recipe is GREAT! My family loved it...I've made it twice in my own home already and once for my in-laws! I personally added more salt and lemon juice but overall this is fantastic! Very easy to make, you will not be disappointed!!!

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Reviewer:

Marlene

Cooking Level: Expert

Reviewed: Aug. 31, 2011

Light and tasty! I didn't have fresh basil, but I did use dried basil. I was pleasantly surprised this wasn't too bad. The lemon is important. I actually added at the very last minute. Still tasty! I served it with squash and zucchini that I sauteed with garlic, salt and olive oil and mixed with some orzo.

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Reviewer:

Designer Coleman

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Reviewed: Aug. 4, 2011

My family loved it. I added a cup of chicken broth instead of the 1/2 cup recommendation. Other than that, I followed the recipe and it was AMazing!! This will become a regular on my list of meals!

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Reviewer:

daspeciale

Cooking Level: Intermediate

Reviewed: Aug. 1, 2011

Very tasty dinner. I butterflied one large chicken breast and pounded it a little to make it even, then seasoned with salt and pepper and coated with flour. After browning the chicken, I removed it and sauteed the garlic then deglazed the pan with a splash of white wine before continuing with the recipe, adding the chicken once the chicken stock came to a boil. I used dried rosemary when called for in the recipe, but didn't add fresh basil till near the end. Served with a brown/wild rice blend and salad. Thanks for this one!

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Reviewer:

*~Lissa~*

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jun. 25, 2011

Was not impressed at all. Even had to "doctor" it a bit - it was edible - but overall very bland, not very lemony. Didn't really care for it and definitely will not be making it again. By the way - who ever took the pic on page - it turned out NOTHING like the photo. The second photo was at least more accurate.

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