Garlic Wine Chicken Recipe

Here is the rewritten version of the review: This recipe is great, but I have a tip to share – I made a larger batch to serve 3 people, and although I adjusted the ingredients, the cooking instructions remained the same. When scaling up liquid ingredients like wine and lemon, be aware that it will take significantly longer to reduce for the sauce. Chicken breasts, especially when thinly pounded, should not be cooked in a sauce that takes more than 10 minutes to reduce. I cooked my chicken for about 10 minutes, then removed them to a platter while the sauce continued to reduce, which took at least another 20 minutes. However, the dish turned out very tasty in the end!

One chicken breast alone is insufficient, and the juice from half a lemon is a tad overpowering. For a more balanced flavor, I recommend hand-squeezing the lemon gently instead of using a juicer. The dish turned out a bit too lemony for my taste. I started by making a roux with flour and oil, then set it aside. Next, I sautéed garlic in extra butter and cooked two chicken breasts. Finally, I combined the roux with the chicken, wine, and lemon juice towards the end of cooking. To add a pop of color and enhance the taste, I sprinkled chopped cilantro at the finish because I adore its flavor. Overall, the dish had a good flavor profile.

I previously made this recipe with a generous amount of white wine and found it to be lacking in flavor. This time, I decided to replace two-thirds of the white wine with chicken broth, and I was much happier with the outcome. I also adjusted the cooking process by not adding all the liquid while the chicken was cooking as it felt too much like boiling. Instead, I added half of the liquid after removing the chicken from the pan, resulting in a tastier dish.

This recipe has a lot of potential, but I made a few tweaks to suit my taste preferences. Instead of using just 1 chicken breast, I opted for 4 and seasoned them generously with salt, pepper, and garlic powder. I also seasoned the flour with the same combination of spices. Rather than using half a tablespoon of garlic, I crushed 3 cloves and fried the chicken in butter, skipping the final step of the original recipe. Additionally, I reduced the amount of wine by half and substituted the rest with chicken stock. Overall, the recipe provided a good base, but I could tell from the outset that it needed some adjustments to better suit my preferences.

I adjusted this recipe to make 4 servings instead of 1, and following advice from other reviewers on increasing the yield, I reduced the amount of lemon juice from 2 squeezed lemons to just 1, cut the wine from 6 cups to 4, and used about 6-8 oz of sliced mushrooms. The result was absolutely delicious and flavorful, and I will definitely be making this dish again. It was simple to prepare yet had a rich and multidimensional taste – a winning combination. Like others mentioned, it took a bit longer to reduce the liquid, around 25-30 minutes in my case. The dish reminded me of Chicken Piccata, but I found this version more suited for chicken, unlike the Piccata sauce which I typically associate with fish. This recipe would be perfect for entertaining guests, as it's easy and quick to make but still feels elegant and delightful to serve.

I was excited about trying this dish, but made some modifications based on reviews to suit my kids' taste. I increased the serving size to 3 and used half stock and half wine. However, the wine flavor was too strong for the kids. I also reduced the amount of lemon and will cut it in half next time. I added 4 cloves of garlic and a bit more stock powder to balance out the acidity and enhance the flavors. Removing the chicken to thicken the sauce worked well. My husband and I enjoyed this dish, but I'll need to make more adjustments for the kids to enjoy it.

I decided to try this recipe and took into consideration the advice from other reviews by reducing the amount of lemon. Additionally, I included 1/2 cup of chicken broth, which was a great suggestion, but adding spinach turned out to be not the best choice. Despite that, I will definitely be making this dish again in the future!

Fantastic! The sauce yielded plenty for multiple servings, as noted by many other reviewers. I assembled the dish by layering pasta in a 13 x 9 baking dish, placing the chicken on top, and generously pouring the sauce over everything with a sprinkle of parsley for garnish. Easy to prepare, rich in flavors, and a hit with my family - definitely a winner!

I prepared this dish by doubling the recipe using small red potatoes and steamed broccoli spears. I seasoned the chicken breasts with salt and pepper while cooking. I substituted chicken broth for half of the wine required and added a bit more minced garlic. The result was fantastic. My husband loved it and said I should make it more often. It's a simple and delightful recipe that would impress guests. Next time, I plan to serve it with some crusty bread...yum.

Decent. I had to add extra sauce for the two of us and I found that we didn't have enough pasta, but my husband enjoyed it so we will give it another go. The taste was nice, although I didn't use much lemon and substituted garlic powder on the chicken instead of garlic in the sauce. It turned out well.

An excellent recipe. It's definitely a smart move to double the sauce. A definite keeper!