The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 4, 2009
Yum! I didn't have any olives on hand, so I doubled the amount of sundried tomatoes called for, and it turned out delicious :) Also, I reduced the amount of oil that the chicken was cooked in and it still tasted fine. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 3, 2009
Very good. Quick to make. Might need a little more cornstarch to thicken sauce.
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Cooking Level: Intermediate

Home Town: Flint, Michigan, USA
Living In: San Ramon, Alajuela, Costa Rica

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 1, 2009
I do not usually rate recipes a 5. I would do this exactly like it is.....i had some chopped fresh tomato's in my fridge and added them at the end before removing the chicken. Also stir your cornstarch. I always make my cornstach thicker and add a little at a time. Cooking the sauce a little longer made it very nice. Will definately make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 27, 2009
OMG this was wonderful! The sauce was full of flavor. I used capers instead of olives. After the sauce thickened I returned the chicken and cooked on low until the guests arrived. (Almost 45 min. longer) The chicken was even more tender. Stir often though so the sauce doesn't stick. I added this to angel hair pasta. Garlic bread and salad as sides. Thank you for such a flavorful recipe.
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Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA
Living In: Tequesta, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 22, 2009
This would easily be a five star dish, but I followed the enstructions exactly so when I took out the chicken pieces, most of the sundried tomatoes come out too so they didn't infuse their flavor into the sauce. Next time I'll add the sundried tomatoees after I take out the chicken and I think it will be perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 21, 2009
My nine year old daughter says it's a keeper. And I have to agree. Love trying different pasta recipes and this was a good one! Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 21, 2009
Fabulous! We're not big Italian fans but the flavors of this chicken & sauce were wonderful! Made this in the crock pot, using frozen chicken tenders, which also made this so easy! I did substitute a can of chopped tomatoes w/garlic & onion for the sun dried tomatoes and added a chopped red bell pepper and a can of artichokes. I also used a small jar of capers & the green olives, but the olives definitely made the difference! I mixed everything but the chicken & artichokes together & then layered the chicken, sauce, & artichokes. Cooked on high 5 - 7 hours. Ladled it over bow tie pasta. Thanks for the recipe! This will be a great dish for potlucks and soooo easy!!
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Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 19, 2009
This was so simple and delicious! I've now made it several times and the only change I've done is make more sauce - to ensure there is enough for the pasta. Also - if you happen to not have white wine handy - I have substituted in red wine vinegar (yes, vinegar) and it gives it a great zesty flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 17, 2009
Great flavors! We put it on spaguetti, I think the bow ties would have been better. I wouldn't change a thing! I didn't give it a 5 because it has to knock my socks off for that. This was just plain good!
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Cooking Level: Expert

Home Town: Casper, Wyoming, USA
Living In: Edmonds, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 17, 2009
This is definitely 4.5 stars as is. I think I'm not into dry wines so next time I'll decrease the seasonings and use my normal table wine. Also, maybe decrease the olives and increase the sun-dried tomatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 16, 2009
This recipe was delicious. I haven't enjoyed a chicken dinner so much in a long time and its so easy! Being integrated into the regular rotation, for sure! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 14, 2009
I made this dish two nights ago and my family and I loved it! I used capers instead of olives as my son does not like olives, and I used half and half in place of the sour cream. I served with farfalle pasta. I'm sure it tastes great with chicken broth as many have used, but the wine really gives it something extra! Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Bethesda, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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Reviewed: Oct. 13, 2009
This was recommended on the Recipe Exchange (tab at the top) and I liked the flavors. I had to substitute capers for the olives, but they have a similar briny flavor. I did not serve it over pasta or rice to save the carbs. Adding an extra splash of white wine at the end really makes it special!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 5, 2009
Delicious! Served with crusty bread and a salad...Yum!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Newnan, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 29, 2009
Excellent! I sliced and cut up a chicken breast but I should've cut the pieces smaller so tenders would have been better. Flavor is rich but not overly. I can imagine many alterations and substitutions for a variety of flavors: capers, black olives, parm. cheese, shrimp.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 23, 2009
Awesome Simply Awesome !
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Photo by Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 20, 2009
Flavorful and delicious! This is not your run of the mill, bland chicken dish. I made 1.5 times the amount of sauce called for in the recipe and served it over farfalle, which was fabulous. Next time I will double the sauce, though, rather than just 1.5ing it.
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 19, 2009
Lovely. Having no sour cream in the fridge, I substituted half and half. Also, I increased the sauce a bit because I served over bowtie pasta and, well, let's face it ~ you can never have enough sauce! I might ease back a tad on the salt next bime but my husband thought it was perfect as is. This tasted like something you would get in a fine resturant, but was so simple and made with ingredients I had on hand. Does life get better than this!?!
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Cooking Level: Expert

Home Town: Juneau, Alaska, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Photo by Debbie
Reviewed: Sep. 17, 2009
This was a very tasty dish. I did not have wine on hand and used chicken broth instead. I agree that capers would be good in place of olives and you could even add artichokes (non marinated kind). I poured the whole thing over a box of farfalle and doubling the sauce would be good since the pasta soaked up a lot of the sauce. I will make this again! Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 16, 2009
I used capers instead of olives and added roasted red bell pepper instead of just sun dried tomatoes. Partyly to suit a picky DH and partly because of what was on hand. Also used only half and half since sour cream isn't very Mediterranean. Divine! I'll double the sauce ingredients next time as my husband wished he had more to put on the pasta.
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Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA
Living In: Bald Knob, Arkansas, USA

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