Reviewed: May 8, 2007

Just tried this recipe and found it absolutely tasteless....I can't believe it got 4 stars.

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Reviewed: May 7, 2007

Great recipe to add on! I made sure to saute my chicken with a blend of cracked peppercorns, salt, Italian herb blend, rosemary, garlic salt and onion powder. When I took the chicken out, I put the white wine in alone at first to lift all the baked on seasoning and drippings. This step gave great color and taste to the resulting sauce. I added cold chicken broth with cornstarch to thicken the mixture. I also added fresh leaf spinach while it all simmered. I served it over Jasmine rice cooked in chicken broth.

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Chouli

Cooking Level: Intermediate

Home Town: Solna, Stockholms, Sweden

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Reviewed: May 2, 2007

Delicious base for a great recipe! I used chicken thighs instead of chicken breasts because we’re dark meat lovers, so it took a little longer than the recipe called for. I also added a couple handfuls of sundried tomatoes, 2 tbs lemon juice, 1.5 tbs dried parsley, and 5 cloves minced garlic. Rather than using the juice from the artichokes, I added another ½ cup of white wine. I served it with Orzo with Parmesan and Basil Recipe from the site. Next time I will add more mushrooms and artichokes because they act as a great side dish. Great Meal!

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Marie

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Reviewed: Apr. 14, 2007

Good, but I expected more...zip?...an extra kick to my taste buds. However, I would make this again.

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kp89dc2

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Reviewed: Apr. 10, 2007

Good, it came out soupy, but tasted good.

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Jean Tagliere

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 4, 2007

Fantastic! I took some others' advice and floured the chicken before browning. I added fresh garlic, some parsley and juice from 1/2 lemon and 1/2 lime. Fantastic! I think this would be great w/ pine nuts tossed on top as well. Side was roasted red potatoes! YUM!

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MittiSmitti

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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Reviewed: Feb. 12, 2007

This is really tasty, but I do mine a little easier. Put chicken (or chicken pieces with bone if you prefer) in a roasting pan, add 1 chopped onion, 2 or 3 cloves minced garlic and rest of ingredients (except capers, and just omit oil/ butter), top with several fresh rosemary sprigs or equivalent dried, cover with foil and bake 30 minutes at 350, then uncovered 30+ minutes (less if chicken breast), then stir in capers at end.

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daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 11, 2007

I did not like this! It tasted like pickled chicken.

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Elizabeth

Cooking Level: Intermediate

Living In: Rock Hill, South Carolina, USA

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Reviewed: Feb. 1, 2007

we (my family) just weren't huge fans of this recipe. can't really pinpoint why, but we thought it looked better than it tasted.

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Meg

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Reviewed: Dec. 23, 2006

This is my favorite recipe for unexpected dinner guests. This recipe is great, and very easy to make. It gets rave reviews from all our guests. Serve over white or brown rice. Make sure you use marinated artichokes, they add the real flavor.

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CJ

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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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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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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mocity

Living In: Houston, Texas, USA

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Reviewed: Nov. 8, 2006

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

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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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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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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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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Vargo5

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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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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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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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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LAURAGEE

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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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Shira

Cooking Level: Expert

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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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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Aug. 29, 2006

This is a great dish, and very easy to make!

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chefmegan

Cooking Level: Intermediate

Home Town: Narragansett, Rhode Island, USA

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Romantic Chicken with Artichokes and Mushrooms

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