Reviewed: Sep. 9, 2009

I did follow the recipe, using cooking sherry like it says. Red wine? This recipe shows up two different ways, when I went to edit it, it shows 1 cup red cooking wine but the recipe that I printed and used said 1 cup cooking sherry. No wonder everone is confused!!!!Sorry but I agree with most of the other posts that it was swimming in too much sherry, If I ever make it again, I would use about a 1/4 of sherry and the rest of the liquid would be chicken broth. I like the idea of adding garlic, salt, and pepper. It definatly needed something. Again, it was easy so it would be nice if it could be tweeked to have a better end result. We served it over angel hair pasta.

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PamperedChefKay

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Independence, Missouri, USA

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Reviewed: May 24, 2009

I see a lot of bad reviews on this recipe when they didn't even follow the recipe....sherry and red wine are NOT the same! I found this recipe to have a very well-rounded flavor. The RED WINE (not sherry) did not overwhelm the dish. I was skeptical of using red wine with poultry, but this recipe changed my mind. Excellent recipe for those who have an acquired taste for cooking with wine. On a personal note...if you don't follow the recipe EXACTLY...don't show your ignorance by giving the recipe a bad review.

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David Lewis

Cooking Level: Expert

Home Town: Mullins, South Carolina, USA

Living In: Georgetown, South Carolina, USA

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Reviewed: Sep. 14, 2008

Good recipe *IF* you follow directions. Use RED WINE, not sherry...use marinated artichoke hearts in a jar, not plain canned artichoke hearts. If you use the marinated kind, and the red wine, it will have seasoning and oil (from the artichoke hearts) and won't be overpoweringly "alcohol-flavored" as it would be if you used sherry instead of the red wine called for. I do suggest using a decent red wine, not "cooking" red wine, which is usually not very good.

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Carolie

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Reviewed: Jul. 31, 2007

Nothing magic about this one. None of us were impressed with this, one little bit. I love cooking with sherry, but this called for a bit too much; the chicken ended up drowning and the taste was overpowering. Limp, canned veggies only made this recipe worse.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 6, 2006

I didn't see anything magical about this dish. I wouldn't rush to make it again.

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shiggs824

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2004

Very bland. Almost tasteless. Way too much sherry. I would never cook this again.

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SUSANELIGH

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Reviewed: Sep. 21, 2004

This was awsome,my daughter who does not even like mushrooms,had 3 servings. Hurray for this recipe..

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SUZYSWI

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Reviewed: Aug. 2, 2002

This is certainly no "magic" chicken. It was basically chicken swimming in alcohol. The taste of the alcohol totally overpowered the chicken, the artichokes and the mushrooms. It might as well be called "Sherry with chicken". I will never make this again. Susan

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FITZHENRY

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Reviewed: Aug. 1, 2002

This was such an easy recipe, and I had such high hopes that we would love it. Unfortunately, it was bitter tasting - maybe I should have used a different kind of marinated artichoke hearts (I used Progresso). I might try it again without the artichokes, because it was very easy, and the chicken by itself was tender and juicy.

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LISA IN TX

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Reviewed: Jul. 29, 2002

I thought this recipe was very easy and very good. I am making it for my husband's retirement party.

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SHUGGA

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Reviewed: Jul. 27, 2002

This chicken recipe was delicious. A terrific company dish as well. Make it the day before and just warm it up. Leftovers are great too. Very moist and the taste is superb. Everyone will want the recipe for this easy to make and great tasting chicken dish.

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