I lightened the recipe up by using light butter and fat free evaporated milk in place of the cream. My family and I loved it!

The chicken was very moist, but flavor wise, I was not impressed at all. Will not make again.

This was outstanding! It tasted exactly like the Frango com Natas (translation: chicken with cream) that I ate while living in Portugal. I used the recipe as written but added a tsp. of paprika.

My husband just loved it!!! Easy to make and very tasty.

Made this for dinner tonight and really enjoyed it. I'd have liked to use bone-in chicken, but hubby hates bones & skin, so I used tenders (and adjusted cooking time for the smaller cut). Flavor was outstanding. I do wish the sauce had been a little thicker (and I'd have known what to do if I'd read other reviewers first). A note: when you use the function to adjust the recipe to the number of servings you'd like, it keeps the instructions to reduce the sauce to 1 & 1/2 cups, when it will vary with the new quantities. I love salt, but the chicken stock I had on hand was low sodium. For some reason, probably the fact the sauce was reduced, this was still salty. That didn't bother me, but I may not add the salt called for in the recipe next time. For the garlic, I happened to have some roasted cloves to toss in, but still wanted it to have that "other" garlic flavor, so used a little garlic powder (not garlic salt), and also a tiny bit of minced fresh garlic. It may sound like overkill, but it really wasn't. The flavor of the broth and wine still came through.

Oh my gosh, this is phenomenal. I used just two bone-in chicken breasts, but the full amount of sauce as well as three cups of cooked rice. I'm so glad I made the extra sauce. I cheated and used half and half instead of the heavy cream, but stirred in a bit of corn starch to help it thicken. I also added some sliced mushrooms that I needed to use up. All I can say is wow. I may try boneless, skinless chicken breasts next time, though. I feel like the bone and the skin are not crucial, although they probably do add a lot of flavor. SO GOOD!!! Thanks so much for the recipe.

This is a regular in my house. I use boneless skinless breasts for convenience and to cut out some calories, but I bet it's better the original way.

It was all right but I think it should be more herbs and spices and it is too much sauce for 4 pieces of chicken

I'd rate this recipe 10 stars if I could. I've made this every week for my family, and they wish I made it more often! It's a great tasting dish, like you'd expect from a very nice restaurant! Thanks so much for this recipe!!!

This was wonderful, my husband gobbled it up. It was flavorful.

I made a few changes after reading the reviews. I added an extra pinch of sea salt and sprinkled about a 1/4 tsp. of cayenne pepper while it was simmering. After 45 minutes of cooking, I then added a handful of chopped italian parsley for color & simmered for another 15 - 20 minutes. I followed the remaining directions by reducing liquid and adding the heavy cream. I served it with saffron (yellow) rice and steamed broccoli. It had a nice flavor with the yellow rice and the eye appeal was definitely there with the different colors.

IT WAS VERY GOOD I SERVED IT WITH WHITE RICE AND MY KIDS WERE ASKING FOR MORE!

Good flavor, though next time I will add more garlic. Good for lunch the next day too.

Loved it! Slight changes I made were; chicken breasts, veggie broth (had no chicken) and used 1.5% milk instead of cream. Turned out fantastic.

OH YUM!!!! Only thing I did was add more garlic cloves as the ones I had were small. Served with Rice, upon which I put a bit of the sauce, and for a veggie I steamed red, yellow, and green peppers and sprinkled some of the Italian Herb spice you can buy for Salads. Really good! A keeper!

Yum! I made this tonight with a few changes. I used boneless skinless chicken breasts and used Smart Blend Light instead of butter. It was really good, my Portuguese husband loved it, it was similar to a dish that his Mom makes.