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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Reviewer:

becs

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

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

Reviewed: Jul. 15, 2009

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

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Reviewer:

guanoguck

Cooking Level: Expert

Home Town: Austin, Texas, USA

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

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

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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Reviewer:

BED68

Cooking Level: Intermediate

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

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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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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