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Chicken in Garlic-Vinegar Sauce


Source: © EatingWell Magazine
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 Reviews:  3   Viewing: 1 - 3  
Rating: 5
by: Kristine, CT Reviewed: 09/03/2010
Can't stop raving
I made this 2 nights ago and my husband hasn't stopped raving. He called me from work to tell me how much he was looking forward to leftovers for lunch (no other reason for the call). I followed the recipe, using sherry vinegar and all the garlic. I bought fresh, already peeled garlic from the store, and it was soooo worth the premium price. Excellent dish- a new favorite!
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Barbara Reviewed: 07/31/2010
Wonderful Chicken Recipe
I used boneless, skinless chicken breasts and substituted fresh rosemary for the thyme. With garden fresh shallots, garlic, tomatoes and chives it was absolutely delicious. Served it with freshly dug potatoes and frozen broccoli. The contrasting colors were beautiful. This recipe is definitely a keeper.
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Jann Reviewed: 07/17/2010
Different and Good
I loved this, although I followed the directions to salt the chicken pre-browning, something I almost never do - and found the finished product a little too salty. It was an easy meal - served it over rice - but I got so bored with peeling the garlic I stopped at 11 cloves. Next time I will persevere to the end. Good company recipe; can be made up to the point of adding the finishing sauce and then reheated.
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 Reviews:  3   Viewing: 1 - 3  
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