The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 9, 2007
Very easy and very good! Taking others' advice, I doubled the sauce, thickened it a bit with corn starch, and added mushrooms. Husband couldn't get enough of it. Knowing that I still have some shallots and leftover chicken broth in the fridge, he asked if we could have it again this week!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 9, 2007
Great meal! This was my first time using shallots and I will definitely make this dish again.
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Living In: Firestone, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 7, 2007
Very nice recipe! Quick & easy, & tasty! Went well with rice & steamed veggies :)
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Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 29, 2007
This is a great recipe , quick and easy. I added some mushrooms. Next time I'll make extra sauce. I served it with mashed potatoes and steamed broccoli. Definitely a keeper for my recipe box.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Griffin, Georgia, USA
Living In: Macon, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 29, 2007
This worked really well for me. I didn't pound out the chicken. I just sauteed it, removed it, & let it rest while I finished the sauce. After the shallots were cooked, I added the wine being sure to incorporate the carmelized juices from the bottom of the pan. With the heat up, I reduced the wine by about a quarter before adding the stock which I also reduced slightly. I added only as much butter as was needed to produce a medium thin sauce. I sliced the chicken before saucing & served with grilled radicchio. Oh, almost forgot:o) Doubled the sauce! Really impressive. Thanks for posting:o)
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Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 27, 2007
This was a great recipe...I added more garlic and shallots. I also used Smart Balance for the second addition of butter. Served with sauted asparagus and there was not a bite left! Definately a keeper...thank you..
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Photo by Patti

Cooking Level: Intermediate

Home Town: Marcellus, New York, USA
Living In: Camillus, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 26, 2007
Great recipe! My boyfriend and I loved it! I marinated the chicken breasts the night before by rubbing salt, pepper and a bit of sesame salt into it and it tasted great! The other reviewers were right in saying that the sauce was a bit watery, but great tasting nonetheless. Thanks Amy! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 26, 2007
Loved this one. We added capers, mushrooms, a little extra garlic, doubled the sauce, added a little cornstarch to thicken it up a bit. Put the chicken back in the last 5 mins to warm it up and to let it set in the sauce. Left out the butter at the end. Servered it over wild rice! Loved it!!
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Cooking Level: Intermediate

Home Town: Gerber, California, USA
Living In: Auburn, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 23, 2007
We added 2 pkg. mushrooms to the wine sauce as it was cooking. Also had to add a little thickening to make it a thicker sauce. But would definately make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 21, 2007
I followed the other recommendations and doubled the sauce (which I definitely recommend) and added mushrooms. The recipe overall was OK - probably won't hurry back to make it. The sauce was tasty over angel hair pasta, but the color of the dish was very bland looking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 20, 2007
Really quick and easy. I made extra sauce and added a few more shallots and mushrooms. I served it over angel hair pasta with fresh veggies and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 20, 2007
This was really good! I made it for the 1st time with company coming for dinner and everyone loved it. I made extra sauce (as reveiws suggested) for the rice. Next time I would make even more sauce, it was THAT good :). I love it when guests have thirds and there isn't a morsel left! thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 20, 2007
This is a good recipe. I pulled out an old restaurant method. Pounded the chicken breast until thin. Then I dredged them in a little seasoned flour and then cooked them. This helps absorb flavor, give color and thicken the sauce a bit. I too added a shade more garlice as I think any cooking problem can be resolved with more garlic. I would eat it again.
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Cooking Level: Professional

Home Town: Nashville, Tennessee, USA
Living In: Papillion, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 20, 2007
Family liked this. Very simple and light. I topped it with grated parmesan and parsley before serving.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Livermore, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 19, 2007
Great recipe! Very easy to make and not many ingredients to use. Also used chicken bouillon cubes and added fresh mushrooms. I doubled the sauce and added more garlic like others suggested. Served over rainbow rotini pasta. Sauce only thickened after I added cornstarch. Only thing I was concerned about was the amount of butter used...I'll probably try using margarine next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 19, 2007
It was a good, solid recipe. Used already thin, natural chicken breasts. Cooking them for 10 minutes was a bit long. Would recommend going 7-8 minutes then allowing them to simmer in the sauce at the end.
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Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA
Living In: Brunswick, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 17, 2007
I loved the flavor of this dish, and it was easy. The only problem I had was there wasn't enough sauce. I made rice to serve it over, and ended up with dry rice and some clumpy onions, mushrooms and chicken on top. So the next time i make it, I plan to double the sauce, and really make the chicken thin, so the flavor sinks in more. Thanks for sharing!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 16, 2007
After reading all the rave reviews (except for one) I couldn't wait to try this. Sorry, but I was disappointed. I doubled the sauce as recommended and I added extra shallots and garlic as we like these flavors. I found it to still be rather bland. I doubt that I will make this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 15, 2007
The sauce was flavorful, but the chicken did not absorb the flavor enough for me. Using thin cut chicken breasts should help. I even pounded my regular chicken breasts and it still did not do the trick.
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Home Town: Lyndhurst, New Jersey, USA
Living In: Randolph, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 15, 2007
I tried it and it was so easy. I didn't have any white wine so I used 2T-3T of balsamic vinegar in its place. Everyone loved it. The next time I going to try a pear infused balsamic, I think it would be very good too.
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