Reviewed: Nov. 4, 2009

My hubby (who is not a huge chicken fan) said this was great. But, I adjusted it so I could not give it 5. I added some chicken broth and poultry seasons. Its a keeper!

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jennyhahn1

Cooking Level: Intermediate

Living In: Galloway, New Jersey, USA

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Reviewed: Oct. 29, 2009

Very good but very sour... use only half of the artichoke juice.

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mrk148

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Reviewed: Sep. 21, 2009

I made this without the capers and it was ok. I didn't feel particularly amorous after eating it though.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 20, 2009

My husband was introduced to artichoke hearts with this recipe and he enjoyed it. I loved this recipe but added a few extra mushrooms and capers to my liking.

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Jesse C.

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Reviewed: Sep. 11, 2009

It was lovely. We butterflied the chicken breasts, pounded them, and dredged them in a mixture of salt, pepper, cornmeal and flour. We used olive oil exclusively for cooking. It's important to use the marinated artichokes, and of course, based on everyone else, we also added herbes de provence. Because the sauce was kind of thin, yet flavorful, I served it with rice, and it really worked. Easy, and delicious.

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mlaquino

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 9, 2009

If there was a 4 1/2 I would give it that. The flavors were great, although next time I will add some flour to thicken the sauce. Also, we love sauce, so will likely double all the "saucy" ingredients to make more. I followed the recipe exactly, but I used sherry instead of white wine since that was all I had.

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Kristi

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 3, 2009

My family loves this recipe; I add garlic and fines herbs (combo of basil, thyme and oregano) and saute with the mushrooms. I have dry mouth problems caused by medication and can't eat food without very moist sauces. However, Cook's Ilustrated magazine published an article in their September 1, 2008 issue describing how to brine poultry and pork that produces very moist, delicious meat. For 4 boneless, skinless chicken breasts weighing about 6 oz. to 8 oz. each: dissolve 1/4 cup table salt and 1/4 cup sugar in 2 quarts cold water. Add the chicken and set aside 30 minutes to one hour before cooking. Don't brine the chicken any longer or else it will taste very salty. Wipe the chicken dry and proceed with the recipe. Discard the brine.

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ChristieK

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Reviewed: Jul. 21, 2009

This turned out great! I added a little milk and flour to thicken (due to lack of other recommendations) and it worked really well. I always heavily season my chicken and added garlic which is a staple in my cooking. We served it over brown rice-yummy! My boyfriend loved this and we will add it to our favorites. Thanks for sharing!

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becs

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Reviewed: Jul. 19, 2009

This was a very easy dish. It tasted great. I have made it two more times/

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swbasil

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Reviewed: Jul. 15, 2009

Excellent Recipe. The only change I would make is to bring it to a good boil after adding the juices, then simmer.

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cdhmhoward

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Reviewed: Jul. 15, 2009

Very good. I served over veggie bow tie. I bet it would be great with risotto.

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guanoguck

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Mar. 31, 2009

Great Recipe and easy to make. I used left over grilled chicken and sliced it up other than that stuck to the recipe. Changes for next time: add more mushrooms, thicken the sauce and serve on egg noodles. The flavor on it's own was great!

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KALEX513

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

It had a nice flavor I just need to cut it up in smaller pieces. Even the baby seemed to enjoy it.

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Erin Haussler

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: North Bend, Washington, USA

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Reviewed: Mar. 6, 2009

I used baby portobellos instead of regular white mushrooms, and I didn't have white wine handy, so I used champagne. I added grated lemon zest while cooking and at the end to cut the sweetness of the champagne and add some brightness to the flavors. My very picky hubby really liked it!

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BED68

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Wow! This is wonderful. I made it for my bride for our Pre-Valentines Day Dinner and she loved it! I used Black and Green Olives and doubled the mushrooms. I also use the quartered, marinated artichokes that come in small glass jars because I had them. I prefer them because their marinade is mostly olive oil. If you like olives, artichokes and mushrooms, this dish is a must try!

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FATDAD

Cooking Level: Intermediate

Home Town: Hudson, Ohio, USA

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Reviewed: Feb. 20, 2009

Very good. The family ate it all. I made a few changes. I cut up the chicken into pieces and pat it onto wheat flour(it coats better then white) then pan fryed it for a couple of mintutes. Then cooked the other ingre. then added like other views lemon juice and herbes de provence then baked it all together for 25 min. It tasted like a restaurant dish. It's a keeper. Thanks

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Lu

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Reviewed: Feb. 15, 2009

I'm told by my friends that I'm a great cook something that I've not really felt that strongly about until I adapted this wonderful recipe to what I had in my kitchen. I used all the ingredients listed except I forgot to add the capers (which is a staple in our house) when I prepared this dish. But I followed my own instincts and as often happens with someone who understands cooking I made one of the finest dinners of my life. I used a whole cut up chicken minus the wings and back which I used to make a chicken stock for future use. Upped the amount of artichoke hearts, used the herbs Provence after browning the chicken as suggested PLUS tossed 4 crushed cloves of roasted garlic into the mix with the wine and mushrooms. At that point popped the pan into the oven and backed it covered for 45 minutes and uncovered for 15. Let sit while the bread heated in the cooling oven and served it along side the spaghetti carbonara II recipe from this site. Served a green salad with grape tomatoes tossed with Hidden Valley upped with again some roasted garlic. Rumor has it you could smell the food out in the driveway when you pulled up to the house. What a wonderful experience. Much thanks to the original provider of this amazing food combination.

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RAINBOWELP

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: El Paso, Texas, USA

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Reviewed: Nov. 14, 2008

I love this dish. I add lemon juice for a little tartness.

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Melissa Watson

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Reviewed: Nov. 13, 2008

I loved this recipe. I have made it with the marinated artichokes and fresh baby artichokes, both ways are delish!. We live only a few miles from the "Artichoke Capitol of the World" Castroville, CA and have access to fresh artichokes year round (lucky us!)If you like artichokes, you'll love this recipe.

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RABAJE

Cooking Level: Intermediate

Living In: Capitola, California, USA

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Reviewed: Oct. 27, 2008

I used only 1 tbsp. of olive oil and left out the butter. I added some lemon juice and some chicken soup mix with water instead of the wine. I left out the capers. I used 1 samll jar of marinated artichoke hearts and a bag of frozen artichoke hearts (because that is what I had on hand). I would recommend using only marinated artichoke hearts - as they are softed and more tender than the frozen one. If you do use the frozen one - you should cook them a bit - to soften them up and so they can absorb some of the flavor of the dish.

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