Roman-Style Chicken

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This tasted awesome!! The whole family loved this one. I pretty much stuck to the recipe, except I added onions,mushrooms and a little brown sugar to cut out the bitter taste.I also cooked a little white rice and served this ontop of it.Easy, tasty and healthy..what more do you need?!

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This was great! Easy to follow and tastes better as a next day meal. I did substitute some of the spices as dried instead of fresh and they still turned out great. The flavors were great and my bf loved it so much that it's a permanent item on our menu.

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I loved it! It was very tasty. Definitely the best thing I have cooked all month. I followed the recipe as written even though I am not a huge fan of prosciutto cooked. All the flavors just came together perfectly. I will definitely cook it again.

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I loved it! Yes, only me...but I added flour to thicken the sauce and actually butterflied the chicken. I used a bit more wine and stock for more sauce and added half an onion for flaor, but everything else was done as suggested. Great recipe G. As always, spot on. Oh, and easy to make too. Do it and enjoy!!!

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I have made this dish many many times and it is always delicious. I reduce my sauce to concentrate the flavor and I also use an Italian seasoning on the chicken when I sear it I myself don't eat meat so I always cook a piece of white fish (usually mahi or tilapia loin the same way I cook the chicken and then add the veggies & sauce to that pan also. When I remember I add a package of frozen artichokes since the flavor profile goes along with everything else. And it really is better the next day! I usually make this with mashed potatoes since the broth acts as a gravy and I always add another veggie to make sure everyone gets plenty of healthy stuff too. I like strong flavored foods, as do my husband and children (ages 8 & 19 so I always adjust recipes and add more herbs & flavoring to everything I make.

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Very enjoyable and tasty. However, if you're going to use all the chicken, either you need a VERY large skillet or you need to use smaller pieces of chicken. (I was cooking for just two, and found my 10" skillet cramped. And if the chicken breasts are large, you're going to want to keep turning them while browning to make sure that all sides get cooked.

I made various substitutions and found the addition of mushroom chunks quite nice.

Definitely a recipe I go back to, especially when not-boneless, not-skinless chicken breasts are on sale for a lot less than boneless skinless. (I can easily take off the skin myself!

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Delicious. I used all thighs and more of them than the recipe called for. So I used more wine and broth and it turned out great. The only problem is the recipe calls for 1 1/2 teaspoons of salt and pepper, but doesn't say when to put the last teaspoons in. As a result I forgot to put them in and the dish was a little under-seasoned. Next time I won't forget. It was still great. Make sure you serve it with some good garlic bread for sopping up those great juices.

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This is excellent. The chicken is well-seasoned and juicy. I love the extra sauce....it makes for lots of dippin and is superb. I added a little flour and some light cream to thicken and make it a little more decandent. But it doesn't need it. I used spaghetti squash as a side this time. It would also be great over rice, mashed potatoes or with crusty bread. Easy, peasy and so good.

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Easy, quick and flavorful. Served it with rice, but may try couscous next time.

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I followed the recipe exactly and my chicken ended up rubbery...my sauce watery. The only thing that was ok was the fact that i cooked pasta and ate the pasta with the watery sauce......I had high expectations considering the reviews!!!