Reviewed: Sep. 13, 2005

I've been looking for this recipe ever since I had Chicken Scaloppini at Macaroni Grill. Substitute prosciutto for the bacon and it's exactly the same. Fantastic!!!! Thanks urbanchick so much!

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3 users found this review helpful

Reviewer:

LIN THEDERS

Reviewed: Sep. 15, 2005

Absolutely delicious recipe. My husband and I loved this dish. I used penne instead of bowtie pasta and also topped with fresh shredded Parmesan. I also added some fresh minced garlic because you cannot have an Italian dish without it. The sauce was very gentle when mixed with everything else. The only downside to this dish was it was more time consuming than I was led to believe -- Easily double your cooking time. One way to cut down the cooking time might be to go ahead and cut the breasts up into chunks.

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5 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Sep. 16, 2005

This is a "to die for" recipe but with these ingredients that could be literal. LOL. I followed the recipe verbatim and it was one of the BEST things I have ever tasted. And my dinner guests agreed. I salivate just thinking of it. It is well worth the effort and I did everything in the early afternoon except boiling the farfalle. So when my guests arrived I just added the chicken to the mushrooms, etc. and tossed it until it warmed up. Reheated the lemon butter sauce. and boiled the noodles. Served it with a light, leafy salad with italian dressing and a hot loaf of french bread. It doesn't get better than this in any ***** restaurant. Thank you for sharing it with us. And may the wonderful italian woman rest in peace knowing she left a delicious legacy.

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110 users found this review helpful

Reviewer:

ALSPAL

Reviewed: Oct. 3, 2005

This recipe is awesome. Soo flavorful. My husband loved it so much, he barely talked while eating it except to say how good it was. Capers are so good with the chicken. I will make this over and over again.

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6 users found this review helpful

Reviewer:

MONI8

Reviewed: Oct. 12, 2005

This dish is so flavorful! My husband said he would order this in a restaurant and hoped it tasted so good. Thanks for sharing this one.

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3 users found this review helpful

Reviewer:

KATFOWLER

Reviewed: Nov. 6, 2005

This was different than I expected. I made the lemon sauce first and thought the recipe was going to be a disaster as it was very, very tart. I omitted the artichokes and added half a diced onion to the mushroom mix. Once the sauce & mushroom/chicken were combined the tartness was not too overpowering. I served with an Italian Rice as I didn't feel there was enough sauce for pasta. Overall it was a very tasty meal.

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5 users found this review helpful

Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Nov. 15, 2005

This is a wonderful recipe that everyone in my family loved. I doubled the recipe but tripled the liquids in the sauce. I used several lemons because we all love the flavor and subbed with fat free half and half which worked out very well. Rigatoni with the ridges held the sauce nicely. Thank you so much for a great Sunday evening dinner!

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27 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 13, 2005

I had a first generation Italian-American (parents "right off the boat" in his words) try this one. He says its exactly what his grandmother used to make all the time. Awesome recipe! May I suggest a Pinot Grigio to go along with it.

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10 users found this review helpful

Reviewer:

M. Alford

Reviewed: Dec. 17, 2005

Amazing dish! Felt guilty eating it but the taste was unbelievable. My whole family loved. Next time I might cut down on the butter a little and I did use a little more cream, but other than that, followed directions. Thanks for the great recipe!

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2 users found this review helpful

Reviewer:

LESLEYfromWI

Reviewed: Jan. 8, 2006

Soooo good. I didn't have butter or cream, so I used margerine instead. Instead of the veggies listed I used broccoli and spinach. Still turned out to be amazing! Tossed in with some parmesean cheese. Loved it. I was afraid after tasting sauce it would be too lemony, but it was just right! Oh, also used bottled lemon juice instead of fresh.

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1 user found this review helpful