Reviewed: Feb. 18, 2003

I tried this recipe for my catering business. It is awesome. Very Flavorful. I grilled the chicken breasts, then put in a pan with the wine etc and baked at 325 degrees for 30 minutes. I then drained off the liquid, added a little water and chicken base and thicked and poured this sauce over the chicken. It is to die for. Thanks for the recipe, I will use this again.

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UVBANDER

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Reviewed: Feb. 17, 2003

Very good! Big hit with the in-laws. I did not use capers, as I did not have any and it didn't seem to matter. I did not serve with rice or noodles, just by itself on a plate with homemade mashed potatoes and on the side-salad with homemade crutons and homemade bread. I would definitely have this again for company. Not bland and yet not overpowering.

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MRS_WEBER

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Reviewed: Feb. 17, 2003

rave reviews, delicious would not change a thing maybe grill the chicken, but that would be all

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GREGKRISKO

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Reviewed: Feb. 15, 2003

This was good. I subbed chicken stock for the wine, and used split breasts with ribs, as that's what I had. Cooked it 5-10 minutes longer, as my chicken breasts were pretty large. The only change I'd make is to use more mushrooms & artichokes!

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GBEAT

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Reviewed: Feb. 14, 2003

It was very bland and my husband and I agreed that it was just was not somehing I should try again

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GLYDIE

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Reviewed: Feb. 14, 2003

I actually did not try this recipe yet. It is similiar to one that I have had for years and have enjoyed. Some differences that people may want to incorporate to address the blandness are as follows: Saute the bnls chix (in strips) in a little butter and some white wine. In a separate pan heat 1 13 oz can of artichoke hearts (I use packed in water), juice of 1/2 lemon and 1/2 lime, 1 13oz can of peeled and diced tomatoes, and some nice herbs (parsley, shallots, chives, pepper) and some garlic. The other difference is I have always served over rice. I love the basmati rice. The acid from the lemon, lime, and tomato really perks up the dish. Hope it helps. I actually originally got this recipe from a very nice restaurant I worked in during college (a lifetime ago!!).

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KIT4US

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Reviewed: Feb. 13, 2003

I was surprised at how bland this recipe was. I've had good luck with recipes with 4 stars or more in the past. I won't make this again. I did thicken it - but it would be better if it was creamier.

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HIJAMIELLOYD

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Reviewed: Feb. 12, 2003

This is an excellent recipe. To lower the fat I took the reccomendation of another reviewer and only used one small jar (6oz.) of marinated artichokes. I then used a whole can of unmarinated artichokes (14oz). We never would have known the difference. Next time I won't even used the marinated ones. I also added extra capers, which we love. The liquid can be reduced by simmering on medium, rather than low. We put the sauce on our pasta rather than buttering it and it was great!

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IMATD

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Reviewed: Feb. 12, 2003

Quick and easy and the best part about it, it tastes GREAT!!!!

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DDEVERA

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Reviewed: Feb. 12, 2003

Enjoyed the recipe very much. My mother-in-law and I even had the leftovers for lunch the next day and enjoyed it even more. It did take a lot longer than listed to make sure the chicken was cooked though.

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KNARDE

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Reviewed: Feb. 12, 2003

I made this recipe and found that it was very easy and will be a keeper. I did add cornstarch to the sauce to thicken it up some the second time I made it. The I served it over angel hair pasta.

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criley

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Reviewed: Feb. 12, 2003

I am so glad I made this, it was FANTASTIC! I was a little leery to make this recipe since there were several people who said it was so bland and horrible but I decided to trust the majority who loved it. I tried it out on my husband and my friend last night my friend already called me today for the recipe! I added lots of minced garlic, salt, and pepper to the recipe. I also used some cornstartch to thicken the sauce and I chopped up the chicken after I browned it and I used a full carton of mushrooms. I served it over buttered and salted fusilli then topped with fresh parmasean...YUM!

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PLADY33

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Reviewed: Feb. 11, 2003

Loved this recipe. I made some changes as suggested by other reviewers. I did add garlic, lemon juice, and herbs de provance. I also used sherry. The flavor was wonderful. Will make again---soon!

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WICKEYNOVA

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Reviewed: Feb. 10, 2003

Awesome! I added Herbs from Provence and dredged the chicken in flour before cooking. I also thickened the sauce with corn starch and added added lemon juice. Served with angel hair pasta...It was restaurant quality!

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blondechef

Cooking Level: Expert

Home Town: Mansfield, Texas, USA

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Reviewed: Feb. 9, 2003

They call this "romantic"?.... well, I guess I found out how much my guy really loves me because he stuck around AFTER I served it to him.... VERY bland with "uncoordinated flavors". Had to throw it out.

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MS_ECHO_MOON

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Reviewed: Feb. 9, 2003

Made this dish last night for my son's birthday dinner..scaled it for 10 people..Everyone loved it..I didn't used marinated atichokes though..2 can's of regular..next time I would add a third can..I also used an entire small jar of the capers as everyone loves them..I reduced the sauce instead of adding any thickener..everyone trying to watch their weight.. I also added some garlic as others did..will defintely make again and have given this recipe to two who had dinner with us, who just had to have it!

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LAURIELW

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Reviewed: Jan. 19, 2003

Anyone who says this dish is bland is not using good ingredients to start with. It all lies in the quality you choose to cook with. I have made this many times and every time I've gotten raves from my guests. It is absolutely delicious as long as you use, delicious marintated artichokes and a delicious white wine. Many people make the mistake of using a bland or cheap wine to cook with but you should NEVER cook with something you wouldn't drink and enjoy. I love it and you can quote me on that!

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PUNKROCKWIFE

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Reviewed: Jan. 11, 2003

Would make this again. Very fast for a nice romantic dinner after working all day. I did thicken the sauce just a little with cornstarch, and added a little more spices like some of the previous posts suggested. Went well with the buttered noodles and salad.

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Maggie

Cooking Level: Expert

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Reviewed: Oct. 23, 2002

My whole family liked this recipe, even my 5 and 3 year olds cleaned their plates. The changes I made were, I used one small jar of marinated artichokes and one small can of not marinated artichokes, and I didn't even use all of the oil from the marinated ones. Most of it but not all. Also, next time I would NOT use the capers, we hate them, we just found out. I served it over angel hair pasta. And I used a full 8 oz package of sliced mushrooms. It was really delicious, thanks!

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LENA M

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Reviewed: Sep. 19, 2002

Very nice recipe to use as a base. I would suggest adding roasted red bell peppers along with the mushrooms and artichokes, and adding capers during the last 5 minutes of simmering the sauce. I also recommend thickening the sauce slightly.

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SHELBYLYNN

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Romantic Chicken with Artichokes and Mushrooms

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