24 Reviews of California-Style Chicken

From: Terri F.

On May 15, 2002

This was excellent! Since there are only 2 of us, I used boneless skinless breasts for the chicken, and added 1/4 of a cup of chicken broth to the wine and lemon mixture. (The boneless breasts don't provide much "juice".) The only thing I would do differently next time is to increase the amount of sauce fixin's. I made macaroni and cheese and baked crumb-topped tomatoes to go with this, but we could have made a meal out of the crusty bread and this chicken recipe! Next time I won't work so hard... :o) Thanks for a great recipe, Mysterygirl, this will get used often!

From: Derf

On Apr 18, 2002

This was just excellent!! I cut the recipe in half for the two of us and it turned out great!! The garlic was especially good and the combination of tastes were mouth watering. Served it with boiled parsely and chives potatoes and a green salad. Excellent dinner Mysterygirl!!

From: Musical Joy

On May 20, 2002

Fabulous, easy recipe! The house smelled wonderful and we loved it even more when we ate it. Didn't have heads of fresh garlic, so I used minced garlic (in water) - worked well, but next time I will use fresh garlic. Good bread for sopping up garlic/sauce is a must. Served it w/Garlic Mashed potatoes (from a box) and a fresh spinach salad. Yum!

From: Pam in B.C.

On Jun 25, 2002

Very good but if you are using skinless, boneless breasts you need to cut back on the cooking time. I baked it for 50 minutes and that was way too long. Also I added the chicken broth.

From: Pierre Dance

On Aug 11, 2004

KILLER! I've done this one several ways. I think my favorite is one of ms bold methods, double the sauce ingredients, after step 8 broil a crust on the chicken, remove the chicken and keep warm, mix cooked noodles with the sauce, and have a nice baguette on hand for sauce control and to hold the garlic cloves while you're nibbling. Add a shreaded Jicama salad dressed with Key Lime juice and a cold pitcher of sangria. Thanx for posting this great recipe. Pierre

From: Peter Pan

On May 4, 2002

Very clever, using spices and herbs to cut down on sodium. I removed all the skin before cooking, yet the chicken was so tender, not dry. It's so light and healthy. The wine, combined with a mixture of dried and fresh spices created a pleasant aroma while the food was being cooked. I served mine with rice accompanied by a glass of white wine. Superb! Thanks for posting your recipe.

From: KeyWee

On Apr 22, 2002

Excellent, Mysterygirl!! So tender & delicious - I will definitely make this again. Even fussy DH loved it! Thanks!!!

From: Babs in Toyland

On May 4, 2002

Made this last night for my DH and he loved it! Definitely need the bread for the juices. I used 3 boned and skinned chicken breasts and it was tender and moist and delicious! Thanks for posting.

From: M&Mers

On May 4, 2002

Good one, mysterygirl! The garlic isn't overpowering at all. Since I don't like celery, we substituted portobellini mushrooms and it tasted great. Thanks!

From: Miss Beth

On May 6, 2002

My kids loved it. The chicken was so tender. Its a keeper for sure.