Comments on: Tuscan Chicken Skillet

By: Rennel

Rennel — Mon, 03 Mar 2025 14:52:14 +0000

I’m glad I tried it! I would make this recipe again!!

By: Linda

Linda — Fri, 28 Feb 2025 22:24:03 +0000

In reply to Misti. Hi Misti, that is an optional step in the Tips section to use a little chicken broth to deglaze the pan after searing the chicken. Just use a 1/4 cup of chicken broth.

By: Misti

Misti — Fri, 28 Feb 2025 19:19:22 +0000

I saw in one of the written directions that chicken broth is involved, but it isn’t in the ingredients list or in the recipe directions. I’d like to make this, but how much do I use and when do I use it? I chose this recipe because there isn’t any heavy cream in it.

By: Gary L Youngs

Gary L Youngs — Sat, 16 Jan 2021 18:05:57 +0000

I found it easy to make and quite good. but my wife whose tastes run to a blend of Cantonese and Filipino finished with a comment “it’s nice” Code for don’t make it again. For me. if I were to make again, I’d add just a little spice to liven it up a bit. That would reflect having down all of my real cooking in Texas and Arizona.

By: Mary Beth

Mary Beth — Thu, 09 Apr 2020 16:40:12 +0000

In reply to Rosemary. Could I substitute bone in chicken and if so how long would I cook the chicken for?

By: Anetta

Anetta — Tue, 11 Jun 2019 11:23:21 +0000

In reply to Deeann. The kind that comes in a jar of oil!

By: Deeann

Deeann — Wed, 24 Apr 2019 15:38:48 +0000

this dish looks amazing! I can’t wait to try it. Question: I may have missed this in another comment (there are soooo many!!). What type of sun-dried tomatoes do you use? I have seen them several ways, dried in a bag, stored in olive oil, etc. thanks!