Reviewed: Apr. 17, 2005

It was very romantic! I used more mushrooms as my boyfriend and I both like them a lot. The chicken did turn out a little tough, but I think I just needed to watch it more closely.

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GMUCHEFWHIT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 31, 2005

This is a good base recipe! I cut the chicken into bite sized pieces. I added some Garlic and feta cheese. To thicken sauce add heavy cream. Toss with bow tie pasta.

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DHILL4U

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Reviewed: Mar. 21, 2005

Added garlic powder as well as fresh minced garlic, additional salt and pepper. Cut the chicken breasts into smaller pieces. I debated whether or not to add some heavy cream to make it more saucy but my husband talked me out of it. He really enjoyed the dish that is why it is getting a four-star rating. I made it for two servings and didn't have quite enough marinated artichokes but it seemed like the right amount. Also, didn't add the reserved juice. Served with some mashed potatoes.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 17, 2005

This was nothing special and nothing romantic about it.

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2005

I give this recipe three stars because it didnt taste BAD, but it didnt taste GOOD either. It's certainly nothing I would get a craving for even though I love all of the ingredients...I think the sauce needs to be thicker or creamier.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Mar. 10, 2005

Yum! Tastes great, very unique, and fun. I used White Wine Vinegar instead of Wine, and only used 1/4 cup, with added corn starch. Turned out fantastic. Color is still drab, not sure what to add.

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MSCHALK

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Reviewed: Feb. 4, 2005

Awesome. Very good. Also, very easy and quick.

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FISCHGREG

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Reviewed: Dec. 8, 2004

This was easy to make but we thought it tasted just o.k. The flavors were all really overwhelming.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 18, 2004

Delicioso! Artichokes, chicken, fresh mushrooms, wine.....all of my favorite things in one dish! Easy to make, on the table fast. What could be better?

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MAMAMEA

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Reviewed: Oct. 23, 2004

This is one of the easiest and most flavorful chicken dishes I've ever made. This dish has been served to friends and family. My in-laws ask for this dish whenever they visit.

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CAROLJVTANDEM

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Reviewed: Oct. 1, 2004

I have one word for this recipe! DELICIOUS!!! I have made it 2wice now, I can't wait to make it 3 times! Dinner party worthy recipe, and SOOOO eas! I replaced the capers with garlic stuffed green olives!

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THIMBLE2

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wausau, Wisconsin, USA

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Reviewed: Sep. 28, 2004

This is a GREAT recipe..Not a big mushroom fan, so excluded them and it still tasted amazing.

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Juliana

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Reviewed: Sep. 15, 2004

I added lemon juice and garlic powder. I also dredged the chicken in flour before I put it in the pan. Make sure you use MARINATED artichoke hearts- that makes a big difference. I thickened the sauce up with a bit of flour too.

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Sep. 1, 2004

I loved this recipe! I would have given this recipe 5 stars, but I only give 5 stars to recipes the whole family likes. My 6-year-old wouldn't eat it. I wonder if the person who said it was bland used the unmarinated artichokes by mistake. I almost did. The marinade and wine add all the flavor. To serve over pasta I would definitely thicken the sauce. Otherwise perfect as is.

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MOMMY DEAR

Cooking Level: Expert

Home Town: Cypress, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Aug. 24, 2004

This recipe is very easy and has a great taste. Modification: I did add some cornstarch to thicken the sauce.

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QUAILJEN

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Reviewed: Aug. 11, 2004

Delicious! Tastes just like one of those pricey dishes at a well-known chain of Italian restaurants! As do most "chefs", I made a couple of minor modifications. I did not use the reserved artichoke liquid but added chicken broth thickened with cornstarch so we would have a thicker sauce for the noodles. I also cut the wine to 1/2 cup and may cut a bit more next time as it did turn out very tangy. I used breast tenders and they did not seem to dry out like others have complained the halved breasts did. I may even cube the chicken next time so that no knife is required. I served this over angel hair pasta with a side of fresh asparagus and my boyfriend made a happy plate!

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Dena G.

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Reviewed: Jul. 31, 2004

My husband turned up his nose when I told him what I was making for dinner, but man, did he clean his plate and ask for seconds! I had never used the marinated artichokes before and I was quite surprised how good they were vs. the canned ones in juice. I omitted the capers and served it over white rice, with the "Sweet Green Bean Bundles" from this site, which by the way, is another 5 star recipe! This is truly a restaurant quality dish and definately something to impress your dinner guests with.

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