Reviewed: Nov. 9, 2009

My husband loved this! Kept talking about it for days, kept telling me "it's a keeper". Will be making this again for sure. Followed the recipe to a T (maybe splashed a little too much vodka...hehe). Thanks for a great recipe.

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Barby

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Reviewed: Oct. 28, 2009

This was okay. I think it was too overpowering with sour cream. I made it exactly by the recipe, only I used extra chicken broth instead of vodka. I don't like liquor in my food. Maybe the vodka would have made it taste better. It was worth a try, because it sounded really good.

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CN29URSERY

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Reviewed: Jun. 24, 2009

Delicious!! I had a little trouble with the sauce. It didn't go as smoothly as I thought it should, and it sounded easy. Over all, it was great. I made herb roasted potatoe to go with it. Even better as left overs for lunch!

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Foamchick

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Reviewed: May 11, 2009

I thought this was really good! I made it exactly as written, except I only had six chicken breasts. It was pretty simple - not a lot of prep work required. My kids LOVED it, which should earn it two extra stars. Thanks for sharing!!

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MelissainNoVA

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Reviewed: May 8, 2009

I really want to give this recipe a 3, but my guys loved it so I'm compromising with them by giving 4 stars and whining a bit. As written, there are a couple of problems. First, if you brown your chicken breasts until they are 'no longer pink in the center,' they are DONE; any additional cooking time is overcooking them. I chose to call them done and pour the finished sauce over them, skipping the baking step. Second, there is not enough sauce for 8 chicken breasts. Double it if you are making that many. Finally, I think this recipe is a little involved for the final product. The finished sauce did not bowl me over. It's good - definitely edible, but not something I want to spend an hour making. Browned chicken breasts, bottled vodka sauce, sour cream, and feta would give you arguably more flavorful results in about 20 minutes. Again, my husband and son loved it so thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 3, 2009

I wasn't sure about this to start with but it ended up being great. I made the sauce ahead of time then just heated it up and served over the top of grilled chicken breasts. Could taste the vodka but it wasn't overpowering. Very glad I gave it a go!

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 29, 2009

I was going to make chicken parm when I found this recipe. It was FANTASTIC! I only used about 3 chicken breasts so there was plenty of sauce to go on the rice. I also didnt have onions (so I used dried onions) and I didn't have tomato paste (so I used about 2-3 TB ketchup). This was easy and delicious.

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sixmitts2

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Reviewed: Mar. 27, 2009

i made this dish last night and it was excellent. i didn't have vodka, but that's ok, it was still delicious. i did add a bit more garlic. i placed whole wheat penne pasta in the baking dish and mixed it with the sauce and chicken. excellent recipe.

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Meli

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Reviewed: Mar. 15, 2009

delicious!

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Denise T.

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Reviewed: Mar. 2, 2009

We were not impressed with this. It was ok, but not worth the effort. Great idea and good potential, even so we probably won't be making this again.

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Green Witch

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 17, 2009

This was very tasty. I didn't want to open a can of tomato paste because I had some tomato sauce opened so I used a heaping Tablespoon of that. Next time maybe 2 Tablespoons to replace the tomato paste. Other than that, I added about 1/2 cup of onions. Also, I was on a time crunch so I thickened the sauce with cornstarch. This recipe reminded me of Chicken Fettuccine Alfredo with a hint of feta cheese and sour cream.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 17, 2009

This chicken has a great sauce! I did add a little more vodka before simmering the sauce as mine was too thick. Also, I doubled the garlic and replaced the dried parsley called for with fresh. We LOVED it!!! Definitely double the sauce if serving over so mething like pasta or rice. Will make again and again! So good! Thanks for the recipe.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

Too little sauce for 8 breasts. Might be about right for 2 breasts over pasta. I didn't have enough sour cream and still found it very thick so I added more vodka and water. I might keep tweaking this one.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jan. 25, 2009

Excellent. Easy to make and great taste. I too used the light sour cream and it tasted great. Next time I'll make the chicken in olive oil instead of butter to cut more calories and fat.

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Chantel

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Reviewed: Jan. 14, 2009

Wow this was great! My whole family loved this, my daughter would take a bite of chicken and then spoon more sauce onto her plate. The whole the time she was saying "yummy mom this is great!" The only change I made was instead of all sour cream, I mixed in half fat free sour cream and half low fat plain yogurt. I also used fresh parsley instead of dried. I served it with gnocchi for my husband and I and made rice for my daughters. Both were good with it, but next time I think I will just serve it with rice. I will be making this again.

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SPARMEN002

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Dec. 21, 2008

The sauce is super tasty, but I agree with other reviewers that it should be doubled. I found some of the cooking times a bit long, but my stove and oven both run on the hot side. I doubled the garlic and used gin instead of vodka (didn't have vodka on hand) and it turned out well. I used a different sauce (Rosemary-Merlot) for the potatoes, which added a nice contrast. Also served with steamed broccoli.

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Salsera713

Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 16, 2008

this was really yummy!! i used ground chicken and doubled the sauce and garlic. While making the sauce i boiled macaroni, then put it into the baking dish with the chicken. i poured the sauce on top and sprinkled my extra feta on top. grown up mac & cheese!! very yummy!

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Mama Ali

Cooking Level: Intermediate

Home Town: Oneida, New York, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Dec. 15, 2008

The feta was a little twangy, but I put in a little more than 1/4 cup. So, next time I will just level off the feta instead of it heaping!!!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Nov. 20, 2008

Okay, I will say that I did not like this dish, but I am not a fan of sour cream. My two boys enjoyed it very much. It was flavorful ( a little too rich for my taste) and went really good with garlic mashed potatoes. I love a good cream sauce but this was more sour than I would like.

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MEGSGRAN

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 13, 2008

This is one of the best chicken recipes I've tried. Was just as good warmed up the second night! (Yes, my husband asked for it a second night in a row)I would get the liquids ready first next time (chicken stock etc) I also only used 1 c. low fat sour cream.

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Marilyn Hedman

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Russian Chicken with Feta Cheese

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