Reviewed: Nov. 30, 2010

We loved this recipe. I used frozen chicken breast strips and cooked them on the stove in the sauce and it was wonderful! So easy and hassle free, I will definitely be making this again

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Reviewer:

Keli

Reviewed: May 3, 2010

Nice! I actually bought vermouth for this after I read how it could be used in other recipes calling for white wine. This sauce is good. I l added a little more rosemary because we both really love it. I also think doubling the sauce is a good idea if you are making 4 steaks. I used the recipe as written and it really only made enough for 2 mid-size ribeyes - but I like the sauce thickish and a thinner sauce would obviously go further. I seasoned my steaks with salt and back pepper only, and made the sauce in the searing pan. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Oct. 19, 2008

Thanks for an easy and tasty recipe! I tried this with red wine, and I worried the wine would overpower the taste, but it actually seemed to enhance the other flavors! very tasy. Thanks for sharing!

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2 users found this review helpful