Reviewed: Apr. 4, 2007

This is not the Portugese Chicken recipe that Vavo use to make. This is EASY and very TASTY. I did not use butter and used just a little olive oil. I also replaced the cream with tomato sauce. Even my picky children ate every bite and the hubby made sure he wiped up all the sauce on his plate with a nice crusty slice of bread. This is definetly a keeper. Thanks.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Buzymom

Cooking Level: Expert

Reviewed: Mar. 1, 2007

This was excellent. I cut down on the fat a little, such as frying in a smaller amount of butter mixed with olive oil, then drained the fat off before proceeding. The sauce turned out fine in terms of thickness. The key is to reduce the broth quite a bit before adding any cream. I would serve this to guests any time. The chicken was succulent and tender. We had it with steamed baby potatos instead of rice. This one's a keeper for me!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

TARA200

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 1, 2007

Whole family loved it very easy recipe to put together.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

Reviewed: Feb. 14, 2007

This dish turned out delicious. My husband and I loved it. I prepared it with boneless, skinless chicken breasts seasoned with salt, pepper, paprika and garlic powder. Sauteed the chicken with plenty of minced garlic. Instead of white wine I used apple cider... the sauce turned out perfect, so very tasty.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Rosinia

Reviewed: Jan. 17, 2007

I had to make some changes: I used boneless skinless chicken breast,minced the garlic,added some corn starch and I didn't really measure anything. I did take somebody's note on using a pan just big enough to hold the chicken. The chicken cooked more than 45 minutes and was tender as could be. When I took it out, the 'sauce' was all cooked away so I just whipped up some more real quick. Oh yeah, I also pounded and floured the chicken with some spices also. Next time I will incorporate some sauted onions. Thanks:o)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Luella

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Spring, Texas, USA

Reviewed: Dec. 19, 2006

YUMMY! Thank you so much for this recipe! It was delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sagedoodlebug

Cooking Level: Expert

Living In: Bartow, Florida, USA

Reviewed: Dec. 9, 2006

I just finished eating this, and I gotta give it 5 stars. It was really tasty and fairly easy to prepare. The one complaint I have about the recipe is the ingredients list 1 tsp each of salt & pepper and the recipe doesn't tell you what to do with them. I added them to sauce while it was reducing and that worked out well for me. Maybe that's why other reviewers thought the sauce was bland - it would have been without the S&P. I thought the consistency of the sauce was perfect, like gravy. I didn't serve with rice, I did pasta with tomato sauce instead and it didn't really go well with the chicken. Next time I will serve with garlic mashed potatoes - it would be fantastic with the sauce!

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

dre88

Reviewed: Oct. 3, 2006

This was really good, but like the others I found that the sauce was a little too thin- I used about a tablespoon of corn starch mixed with a little water to thicken at the end. I also used fat free half & half instead of cream, which may have kept it from thickening. I made no other changes to the recipe, and we loved it!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Aug. 14, 2006

This turned out great and was relatively easy! The chicken was SO moist and flavorful. I added tons of garlic and a little paprika too. My husband and young children loved it. We ate it with pasta instead of rice, and it was a huge hit. I would recommend using a pan just large enough for the chicken, since I needed more stock to bring the liquid level up to just halfway on the chicken in the large pan I used. And REALLY brown the chicken before you add the liquid (I had to broiled mine at the end to make it crispy). The sauce was thin, but delicious. I even added 1/2 T. flour mashed up well in 1 T. softened butter to try to thicken it. It probably needed more. I will definitely make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cookin4Love

Reviewed: Jul. 12, 2006

My husband loves this. He's very picky. I've tried this recipe a few different ways. So far it's best when I use red Porto port wine and sawtaid onions when the chicken is browning. It's a bit sweeter this way but it is a much better texture. I also like to thicken the sauce with two table spoons of flour.

Was this review helpful? [ YES ]
3 users found this review helpful