Reviewed: Jan. 23, 2008

I liked this recipe. It was easy and the kids enjoyed it

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Reviewed: Jan. 21, 2008

I made this recipe with turkey breat cutlets and I used white cooking wine instead of dry white cooking wine (didn't have any on hand). I did not care for this recipe. I'm going to make something else for dinner instead. I'm not sure if I did something wrong or what, but it was NOT good. Sorry.

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HEATHERLOVES2COOK

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Reviewed: Jan. 4, 2008

This was soooooooooooo good! This was definetly restaurant quality -I did add a few things to it though - first, I added a little more shallots than what the recipe called for - toward the end of the simmering of the shallots, garlic, wine and chicken broth, I added a small can of mushrooms (without the juice) and I added about a tablespoon of cornstarch to the liquid. (I put a little water in a glass and then the tablespoon of cornstarch, and mixed it well until it was all dissolved) After the cornstarch was added, it thickened up considerably. It was absolutely scrumptious and will be made again.......soon! This is a keeper - thanks for the recipe!

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Stefanie W

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Dec. 29, 2007

This was very good. Cooking the chikcen with the lid on after browning made the meat nice and tender. I added extra garlic and the juice from one lemon, and it came out very much like a chicken piccata.

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MELISSAAUL

Cooking Level: Expert

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Reviewed: Nov. 5, 2007

This is restaurant quality chicken! I paired it with roasted baby red potatoes & asparagus. We love this dish!

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Oct. 29, 2007

This was fabulous! I followed the advice of another reviewer and added celery and mushrooms 5 mins before the end. The crunchiness of the celery with the smooth mushrooms provided a new dimension to this recipe. I also thickened the sauce with a bit of cornstarch. I didn't have shallots and substituted a bit of finely chopped yellow onion. I would still consider it a very easy recipe, and good enough to use for a casual dinner party.

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MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Oct. 10, 2007

his recipes was great my husband liked it and the kids actually ate it too!

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angel

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Reviewed: Sep. 20, 2007

This was great and easy. We doubled the sauce and substituted green onions for the shallots and served with rice. We will definitely make this again. Thanks!

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mbbdirks

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Reviewed: Aug. 18, 2007

Helloooo;Where did the mushrooms in the picture come from? I liked the musrooms so added 1/2 lb sliced, also 2 stalks celery and a hand full uf halfed grape tomatoeslast 4 or 5 minutes

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Aug. 15, 2007

Awesome recipe. Fun to make and even more fun to eat!! My husband as well as my girls all LOVE this recipe. I didn't change a thing. The shallots make this recipe.

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Lisa Bolles

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Reviewed: Jun. 4, 2007

Very good recipe! Thanks

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krispixVT

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2007

Came out great... chicken was fairly tender. I added 1/2 t of turmeric to the butter and olive oil to give the chicken a nice color and added a tiny bit of red pepper flakes to the shallots and garlic to give a touch of spice. Also added much more garlic. Served it with spiced cut okra (touch of cumin seeds, mustard seed, ground coriander, turmeric, salt and a little chili powder.) Also served with sauteed garlic with spinach.

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Nilu

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: May 20, 2007

My parents loved it. I added mushrooms, doubled the sauce, sauteed the stuff in 2 tablespoons of oil and only used 2 tablespoons of butter.

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Lauryl

Cooking Level: Intermediate

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Reviewed: May 15, 2007

I thought the recipe was very good. The real test was my husband. He is not a lover of chicken breast. He did like this because the breast was thin. So I can make it again

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Janiceb

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 10, 2007

I didn't have shallots, so used leeks. Very good.

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Gail

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: May 8, 2007

very good recipe...i added fresh mushrooms with the garlic and shallots.... this made it a great recipe. i took others advice and dredged seasoned chicken in flour. it made it look and taste delish!!!! Thank you!!!!!

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 18, 2007

At the risk of repeating what others have posted, I too doubled the white wine and chicken broth. I also added 1 TB of corn starch to the broth which gave the sauce a great consistency. In an attempt to make this dish more healthy, I only used 1 TB of butter and a little olive oil while sauteeing the the chicken breasts. I served this with noodles and my husband loved it!!! Definitely a "keeper" - thanks for sharing Amy!!

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mamafalzone

Cooking Level: Intermediate

Living In: Wells, Maine, USA

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Reviewed: Apr. 17, 2007

Okay. I thought it tasted better the second day.

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kp89dc2

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Reviewed: Apr. 16, 2007

I think that I was expecting a lot more from this. I made this as written, because my husband hates mushrooms, but I think that it really needs the addition. I just couldn't get over the fact that it smelled like the preparations for my Thanksgiving dressing--melted butter, sweated shallots, chicken stock... The wine addition was good and the chicken cooked up beautiful and golden with the butter and EVOO, but it just wasn't enough for me to fall in love with. I would recommend following some of the others advice and add something to the sauce (mushrooms, capers, something) to give it more interest. Also, I doubled the sauce and thought that 4 shallots was too much. Double the liquid, not the shallots.

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Mrs.T

Cooking Level: Intermediate

Home Town: Massillon, Ohio, USA

Living In: Lima, Ohio, USA

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Reviewed: Apr. 15, 2007

When I first tasted the sauce, I felt it was a little bland. I squeezed some fresh lemon juice in the sauce and that seemed to do the trick. It was very tasty!

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NAT62226

Cooking Level: Expert

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Pan-Seared Chicken Breasts with Shallots

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