The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 20, 2009
Ok I know I am going to upset alot of people but....this is agreat recipe to use as a guide then modify as needed. THis is what I did tonight: used olive oil instead of sesame oil; fresh rosemary instead of dried(hey I have it growing all around me) no thyme so I used tarragon; used sherry instead of wine( in marinade too); used onions. It was great!!!!! Will make again!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 12, 2009
I made this last night. The preparation was a bit lengthy, but well worth it. Loved it!! I had to triple the recipe - added some minced garlic and used onions rather than shallots. I also made a hefty herb mixture and spread on each chicken breast,marinated for about 40 min. Very flavorful! Served with rice a roni, corn on cob & steamed broccoli/cheese. Big hit with the family! Will definately cook again! Great dish for dinner guests!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 11, 2009
Really good flavor. I think it actually reduces down too much, would like a little "sauce" on my chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 20, 2009
A keeper. Only change was to add cream of chicken to the sauce. As a thickener and extender. Wonderful.
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Cooking Level: Expert

Home Town: Pasadena, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 4, 2009
uhhhh....YUM.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 2, 2009
not good at all
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 28, 2009
Excellent recipe! Had all the ingredients in the pantry and easy to make. We used Pinot Grigio because that's what we had on hand.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 4, 2009
Delicious! I needed to make a healthy recipe for my grandparents, who have to be careful that certain ingredients don't react with their medications. I omitted the shallots, which cut out the butter, and instead put a bit of fresh parsley on top. I also used balsamic vinegar instead of wine or other alcohols. It turned out perfectly :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 26, 2009
Quick, simple, and tastes excellent! I was worried the chicken breasts I was using were not going to cook in the alloted time (due to the thickness), but everything turned out tasty and complete! Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jun. 21, 2009
Easy and quick and good...even a teen can prepare it alone. Served it w/ rice pilaf and steamed green and yellow beans and baby carrots and whole wheat french bread.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 27, 2009
The spice mix promised a lot just by the smell but after cooking the chicken, it really did not have as much flavor as I expected. I added minced garlic for more flavor and that helped as well as going heavy on the wine. Maybe if it marinated for longer it would hold the flavor of the spices better.
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Cooking Level: Expert

Living In: Carlsbad, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 10, 2009
Yummy. This is quick and easy. I love having gravy left over for rice or potatoes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 20, 2009
I really enjoyed this recipe. It was very quick and quite flavorful. I didn't have the sesame oil so I used olive oil, and I included some of the wine in the marinade. My husband and I both loved it. Thanks a bunch!
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Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 3, 2009
This was a great dish and quick too! I only gave it 4 stars because it didn't actually make enough marinade to "pour" over the chicken. I used the marinade like a rub on the chicken. The flavor is strong so I suggest bland side dishes to go with it. I served it with brown rice and spinach.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 3, 2009
This is the best chicken recipe ever. The chicken turns out very moist and full of flavor. I would highly highly recommend this recipe to anyone. I fixed it just as the recipe suggests but I did take the advice of other reviewers and add some White Zinfandel to the marinade.
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Cooking Level: Expert

Living In: Manchester, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 7, 2008
Excellent! I made with balsamic vinegar instead of wine, and it was delicious! I actually marinated my chicken a lot longer--about 4 hours--and used the BV in the marinade ... I then used the marinade when cooking the chicken and onions (I didn't have shallots, so I used white onions) ... it made the most yummy sauce! Served over wild rice ... will definitely be preparing again! Thanks!
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Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA
Living In: Cleveland, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 24, 2008
Great recipe, we will make this one again. I did use 1/2 cup White Zinfandel in the marinate, I also added another 1/2 cup White Zinfandel prior to reducing. Next time I will try adding some mushrooms for something a little extra.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 29, 2008
Definately should add wine to the marinade and add some extra when you are cooking on the stove.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 19, 2008
Yummy! We used an extra tablespoon of olive oil in the marinade as someone else suggested. Also, we didn't have white zin, so we tried balsamic vinegar. Wow! Very flavorful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 20, 2008
Overall a great recipe, will make again. I followed the advise of the other reviewers and added the wine into the marinade and let is soak for an hour. I also used white onions instead of shallots and added a little extra wine while on the skillet. Served it over a bed of rice,
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