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Roman-Style Chicken Recipe

Roman-Style Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (1097)

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Average Rating:

Total Reviews: 1097

Showing 51-60 of 1097

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  • on December 31, 2012

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    Absolutely AMAZING!! I added extra peppers and did not use capers. We like to serve with pasta. This is a HUGE hit with our friends as the chicken is just soo juicy!!

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  • on December 30, 2012

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    I didn't use capers as I don't like them...didn't have prosciutto but still came out good. I did use a slice of bacon instead of prosciutto. I sliced the bacon in strips and cooked that crispy and set it aside first. I drained about half of the fat and added the peppers to cook down. When I was ready to serve, I placed the chicken on a plate and reduced the sauce on high heat until thickened. Only a few minutes later, the sauce amount was perfect and became more flavorful. Goes great with rice.

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  • on December 27, 2012

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    This was delicious! I followed the recipe pretty much to a T except I used turkey broth and about 3/4 cup of wine and swapped out the proscu. b/c I had lots of bacon. Oh and I added one small vadalia onion. If folks are having trouble with the sauce thickening, don't worry about consistency as much with this recipe. If you want a little thicker sauce, add 2 teaspoons of corn starch (that's what I did and it turned out less soupy. It's now the morning after and I tasted it again to see if it would be better and it most certainly was! I served it over rice with brussels. Will definitely make again!

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  • on December 13, 2012

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    Great meal but did make some changes. For one anyone who thought it was bland this might change that for you, I salt and peppered the chicken but with a smoked salt and I put basil on the chicken as well. Oh and I used boneless chicken breasts for it. I didn't have any proscuitto on hand so I used bacon(and I just love bacon. If you use bacon instead put it in before the peppers and garlic and let it brown up a little or it will be very mushy. I added a shallot as well as the garlic, and a bay leaf with the rest of the herb. I also used beef stock instead of chicken I thought it gave it a deeper flavor. And when I added the chicken back into it I added a few spashes of balsmic vinegar. And if you think the chicken was dry or hard you may have browned it to long before taking it out of the pan at the beginning. All and all I thought it was amazing, but did do a fair amount of tweaking for my personal preference.

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  • on December 07, 2012

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    A very simple, yet very exciting recipe that's still good for you! I made this with boneless chicken and added a little rotisserie chicken seasoning, as well as sliced mushrooms. Everyone raved about this dish and the leftovers were even tastier. Highly recommend!

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  • on November 26, 2012

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    Thanks was a fantastic recipe. I made it was boneless chicken breast and served over pasta! Yummy!

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  • on November 15, 2012

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    I made this without the prosciutto and it was still awesome. I added mushrooms. Nice recipe. Loved the aromas. Should try it. Would be nice over polenta.

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  • on November 11, 2012

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    Favorite part of the recipe is the sauce! Toss over whole wheat pasta. Lots of leftovers for the next day. Will make again!

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  • on November 07, 2012

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    A new favorite and very quick and easy to make. Instead of the canned tomatoes I used fresh Roma tomatoes and a Quinoa pasta. My niece & nephew could not stop commenting on how flavorful and delicious this was. Also, my boyfriend and I live a very healthy lifestyle and after a long workout... he loved everything about this dish.

    Definitely a recipe to try as you will not be disappointed

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  • on November 07, 2012

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    This recipe was awesome!!! I've made it twice now and the sauce is amazing I served it over rice and my whole family loved it.

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