Reviewed: Nov. 15, 2006

I recently made this and we really liked it. It was great served with Bella's Rosemary Red Potatoes and Sugar Snap Peas.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Nov. 15, 2006

I made this last night because all the ingredients are ones I love. I gave it 4 stars because it was good with some modifications. I will make it again but I think it needs more spice. I am going to add some more garlic, garlic salt and some lemon juice this next time.

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Reviewer:

mocity

Living In: Houston, Texas, USA

Reviewed: Nov. 8, 2006

We had finished off the whole pan before we knew it. Very, very good.

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Reviewer:

CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

Reviewed: Nov. 1, 2006

Great recipe! I made serveral modifications, hence only four stars. I used chicken broth instead of wine, and left out the capers. I also used artichokes in water instead of marinated artichose. Overall pretty tasty!

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Reviewer:

CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Oct. 30, 2006

LOVE IT! I pounded and floured the chicken before I browned it and added garlic salt vs salt. I omitted the cappers (not big fans) and reduced the artichoke oil by a little. I also added a splash of lemon juice and garlic to the sauce. Finally, I added lots more mushrooms since we all love mushrooms. (I am getting hungry again just thinking about it). The flavor was wonderful. This was a birthday dinner for my mom and she loved it, in fact the entire family loved it. I served over angel hair pasta. This is a keeper.

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9 users found this review helpful

Reviewer:

Vargo5

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

Reviewed: Oct. 16, 2006

My DH and I liked this a lot, I think me more than him. He wasn't overly crazy about the tartness of the artichoke marinade, so next time I'll use them packed in brine. I used chicken broth instead of the wine, and added some flour to thicken slightly. Easy and delicious. Will make again.

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Sep. 21, 2006

This was a delightful recipe. The only changes I made was to add some garlic and a bit of lemon juice. It was wonderful served with buttered noodles as suggested. I will be making this again. Thanks

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Reviewer:

LAURAGEE

Reviewed: Sep. 21, 2006

I can't believe I got away with it. Didn't tell the family that it had artichokes, capers and mushrooms, and they LOVED it!! And it was fun to make too! I served it "Carrabba" style, over angel hair pasta, with fresh bread, and oil with herbs for dipping. BIG HIT!!

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Reviewer:

Shira

Cooking Level: Expert

Reviewed: Sep. 1, 2006

Based on some of the other reivews, I sauteed the chicken with 3 cloves of minced garlic. I also added balsamic vinagrette while simmering because my local market didn't have marinated artichokes, just canned in water. The sauce was a little runny but the taste was FANTASTIC !!

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4 users found this review helpful