Wonderful recipe. The sauce is unbelieveably tasty. Used fresh rosemary and instead of shallots, I used garlic and red onion. A definite keeper.

Reviewed On: Apr. 1, 2010

Fantastic - This is a great recipe. Restaurant Quality. If you thought the liquid was too thin, you didn't reduce it enough. I used a small jar of artichokes in oil and drained it. Added a large hand full of capers (always rinse under water and pat dry in a towel as they tend to be salty) and let the artichokes & capers blend with the broth until all was reduced to 1/2; returned the chicken to the sauce let that combine for 10 minutes or so and it was great. Nice recipe - a keeper for sure. One to impress guests

Reviewed On: Mar. 11, 2010

Fabulous. Used chive and onion cream cheese spread on the prosciutto and blanched asparagus for 1 minute. Excellent!

Reviewed On: Dec. 28, 2009