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"Delicious. I didn't think it would be that good because it didn't look tomatoey enough, but the flavor came through so genuine. I doubled the recipe but used only the 3/4 cup of olive oil that would've worked for a single recipe, still used all of the butter though. Next time, I'll lessen the butter too and see what happens. I might also add a ..."
Apr 3, 2011 on FoodNetwork.com
"I love it when I follow a recipe and it cooks itself. I live in Philly and bought big 'ol sea scallops because that's what the seafood market had on sale, then searched for a recipe and this sounded good. Doubled recipe, cooked in large cast iron skillet. Used 1/2 butter, 1/2 "Can't Believe Tastes Like Butter." Poured dish over white rice. A ..."
Jul 30, 2010 on Food.com
"This is very tasty. I made mine with french dressing, since that's what I had. Side dishes were brown rice, fried plantains and snow peas. Delicious! My one criticism is the recommended cooking time. Cooking chicken breast on 350 for more than 40 minutes is questionable. I can't believe it recommends 1 1/2 hours. i don't get that at all. I ..."
May 31, 2009 on Food.com
"I must've done something wrong, guessing that I should've cut the baking time to 30 min. I'm not a huge white meat fan, so don't have a lot of experience cooking with it. I've fried chicken breasts and they've turned out very moist, but this was dry. I'll give it another shot. If it turns out better next time, I'll update my review. Thanks."
Apr 8, 2009 on Food.com
"Great, when you just must get through induction. I'm having a hard time, and this has saved me from screwing up twice."
Mar 11, 2009 on Food.com
"I reviewed this but erased it to write a fresh one. I've made this about 8x now. It's delicious. For best results, I make sure the pan is good n' hot before browning the chicken. The garlic sticks to the chicken while its browning and adds wonderful flavor. Avoid putting too many thighs in one pan or the browning/sealing of juices effect does..."
Feb 18, 2009 on Food.com
"This is absolutely delicious! I'm a new cook and haven't been married that long, so it was great that it was simple and I still got rave reviews from my husband. What's funny is that neither of us likes bell peppers, but I took a chance. Glad I did! He still doesn't know he had bell peppers, and I'm not telling. Only a fantastic flavor was le..."
Feb 8, 2009 on Food.com
"Delicious! I am on a weight-training regime but had a terrible craving for fried chicken. My husband is not a fan of chicken breast, but he loved this dish. The chicken came out so tender. I followed the advice of a poster and fried it on both sides for five minutes each, enough to get it light golden brown, then cooked 20 more minutes in pr..."
Oct 28, 2008 on Food.com
"These are perfectly delicious. It is just the amount of butter I was concerned about. I don't think there is a need to add butter after cooking, just syrup on top and enjoy."
Aug 18, 2008 on Food.com
"One word: Amazing. And you should double the recipe so that you can go crazy on the sauce! And use Rotini pasta if you really want to impress! I used romano cheese instead of parmesan, added salt to taste, and broiled chicken cilantro sausage from Trader Joe's, then cut it up into the tossed pesto pasta. Thanks for the keeper!"
Aug 18, 2008 on Food.com