Reviewed: Mar. 27, 2012

lots of issues with this: the added salt is completely unnecessary. (also, it seems like a bunch of folks added cheese...if you're going to experiment, do yourself a favor and don't add cheese. this dish is delicate and elegant, slathering on cheese makes it something you'd get from a take-away pizza place or a diner). Also, the sauce: much better to simply deglaze the pan with wine, reduce, maybe add a few capers and that's it. It's just a pan sauce, not gravy - and certainly not meant as a sauce for your pasta side dish. i suggest you dispense with the cornstarch and go the more authentic route. Last: 10 minutes of simmering is way too much for chicken scallopine, which is what this uses. just a few minutes in the skillet will do it (if you leave the chicken flat, instead of rolling it up in the Roman style, it will take about a minute per side).

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Reviewer:

jaypenn

Reviewed: Jan. 14, 2012

I rate this 4 because of the directions only. I think you should bake this in the oven to get the right result. Aside from that, my family could eat this dish on a regular basis.

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Reviewer:

Ragnhild

Cooking Level: Intermediate

Living In: West Jordan, Utah, USA

Reviewed: Nov. 13, 2011

Easy and very tasty. The flavor of the sauce is wonderful. I had ham that I wanted to use up, but I cannot wait to try with good prosciutto. I did not roll up the chicken but left the pieces flat and placed the ham on top, then added a little mozzerella. The brown bits and sauce were the best! Served over a bed of pasta. DH asked me to add this to our list of regular favorites.

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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Dec. 24, 2010

This is fabulous!!! for those that thought this was too salty, you should check your white wine. If you used "cooking wine" from the grocery store, I can see that it would be salty. Cooking wine is ok in very small quantities but it's very salty, so using 1 Cup would definately make this too salty. Try a white wine from the liquor store next time.

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Reviewer:

Blueberry Creek

Cooking Level: Intermediate

Living In: Brainerd, Minnesota, USA

Reviewed: Sep. 27, 2010

Very nice recipe. My family liked it

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Reviewer:

Dorothy

Cooking Level: Expert

Reviewed: Apr. 18, 2010

It was okay, but not worth almost an hour's worth of work...not something I'd make again and looked nothing like the photo.

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Reviewer:

Dee Ann

Reviewed: Dec. 6, 2009

I did not care for the sage, and thought it would have been better with some cheese.

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Reviewer:

graceyslick

Cooking Level: Intermediate

Reviewed: Sep. 9, 2009

Just incredible! Try it....

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Reviewer:

Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

Reviewed: May 7, 2009

This was fantastic! I was looking for a quick recipe to make with chicken without having to go to the store and I came across this recipe. Sounded good, but I had to improvise. Here's what I did: I pounded chix, sprinkled with ground sage, garlic powder, salt and pepper. Rolled the chix then wrapped with a bacon slice. Sauted in pan with a little olive oil, then added 1/4 cup white wine with 3/4 cup chix broth and simmered until done. I added cornstarch mixed with water to thicken into a glaze. My kids really liked this too! I will definately make this again.

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Reviewer:

lisa

Reviewed: Jan. 9, 2009

I made these tonight and they turned out great. Only difference I did was I used chicken tenders and marinated them in italian dressing so I did not use the olive oil.

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