The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 19, 2009
Loved it. Didn't have shallots so I substitued small amount of onions. Would double the sauce recipe next time as it was really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 23, 2009
This was really, really good and easy. I had chicken breast strips, so it cooked a little faster. I also followed the suggestion of others and added a little corn starch to thicken it. It would probably be better with flour, but I have wheat allergies, so I used corn starch. I also added some fresh basil to taste. I will probably let my pan get hotter next time so that I can get more of a searing, but it was still really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 9, 2009
Fantastic. Quick, simple and not a lot of ingredients. I served it with buttered noodles and green beans with oil, garlic and breadcrumbs.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 30, 2009
Still needed something. Added "fox point seasoning" (a Penzy's spice product)on the chicken after cooking, prior to putting on sauce.
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Pam

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 4, 2009
I made this exactly as written. Very good flavor. I enjoyed this. Thanks for sharing.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 30, 2009
I have used this recipe over the past few years and it has been a hit and it is so easy to make even for a large crowd.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 29, 2009
Obviously I made this for dinner the other night, it was a bit salty for me, As others suggested I added fresh garlic and mushrooms which made it even better. I made this with pan cooked green beens and onion and boiled new baby potatoes with butter,garlic and shallotts.
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Cooking Level: Intermediate

Living In: Lady Lake, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 29, 2009
I love this recipe! I've made it a few times and was looking through my recipe box to find a chicken recipe for tonight and came across this :D Thought I'd leave a review. I too "feel like a total chef" with this :D It goes with just about anything. Be sure to use a wine that you like to drink -- it makes the chicken taste so much better! Also try to throw in fresh garlic cloves.
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Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 24, 2009
I really liked this and the entire family enjoyed it also. I will definately make again. I doubled the ingredients for the sauce. served with yellow rice and broccoli.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 22, 2009
Good meal. Nothing to hate ... nothing to love. I think a creative vegetable pairing would help.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 16, 2009
This was only ok. The flavor was good, but nothing really special. I doubled the sauce to put over pasta but there was still not enough. Will probably not make again.
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MK!
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Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 20, 2009
Needed some tweaks but good basic recipe- use garlic salt instead of regular salt. reduce wine to 1/4 cup, a little fresh rosemary and also add artichoke hearts after wine, but before the broth and simmer for about two minutes, returning chicken to the pan for another minute or until fully cooked (I only lightly browned on both sides during the first step then returned to the pan)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
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Reviewed: Jun. 18, 2009
This was really good. I, too, added mushrooms because I have alot of them lately. The sauce was probably the best part. I could make this sauce and throw it over pasta and eat it just like that. I inadvertenly overcooked my chicken breast. There is always something going on while I am cooking and I unfortunately left the breasts on for too long. Certainly not a reflection of this recipe. Just of my absent mindedness! Thanks for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 18, 2009
I made this last night for dinner, and I can't wait to make it again. The sauce was rich and incredibly delicious. The only change I made was to use all broth, as I had no wine in the house. It was superb.
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Jaz
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Cooking Level: Expert

Living In: Littleton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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Reviewed: May 17, 2009
I loved this recipe! I used all sherry and water... thickened the sauce at the end with a little flour and added mushrooms with the shallots. This tasted a lot like Chicken Marsala... Delicious!
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 1, 2009
Great recipe; gourmet style and flavor w/out the effort.
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Mel

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 28, 2009
Very good recipe! I pretty much followed the exact recipe, except I added a little more garlic and maybe a tad less butter only because I was done with that stick. But it turned out beautifully. It's definitely a keeper. I think I'll double the sauce because mine reduced down quite a bit. Maybe I let it sit on the fire too long? But it was still delicious and I felt like it was a restaurant-worthy recipe! :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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Reviewed: Mar. 30, 2009
My package of chicken breasts "looked" like there were 4 but there were only 3 humongus sized breasts. Followed recipe exactly. My husband and I split one of the larger breasts and now we have dinner all set for another night. The sauce from the white wine, chicken stock and butter mixed in with the shallots and garlic is absolutely wonderful and I'm no garlic fan. This I will definitely do again! Thanks for sharing.
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Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 19, 2009
OMG! This was so easy and delicious! I marinated the chicken the night before seasoned with freshed chopped garlic and onion powder. The next I make it, I will thicken the sauce to make it more gravy-like. Extremely easy and delish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 18, 2009
This was quick & easy, also very tasty! 30 minutes from start to finish.
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Cooking Level: Intermediate

Home Town: Rolling Meadows, Illinois, USA
Living In: Manchester, Missouri, USA

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