Everyone loved it and told me this was a keeper recipe

Really great recipe. It’s quick and easy to make and a great entree with mashed potatoes and brussels sprouts

It turned out great. A definite redo.

I added an extra shallot and cream for my taste and it was amazing

Delicious having bread to sop up sauce is highly recommended

It turned out exactly as I imagined. Super delicious!

Turned out great! Family liked it. I left skin on thighs for a little more texture. I only had dehydrated sundried tomatoes. I rehydrated and cut thin. Will try to find packed in oil next time

My boys loved it. Definitely going to have it in the rotation.

Absolutely amaxing! Added sautéed onions & mushrooms. My family loved this & I'll be making this again soon!

we absolutely loved this dish. only thing different is i fried the chicken in flour. also if youre like us and eat rice with everything i suggest making more sauce by doubling the sauce liquid recipe.

Amazing recipie. I only suggest to thinkin the sauce. And add crushed Red pepper for a little kick. Served on top of any kind of white rice or egg noodles. I also added roasted mushroom. Amazing combination.

Love this dish! Did double up on the sauce since we were eating it over jasmine rice. The kids loved it as well. Definitely have recommended to friends and family.

Delicious! On rotation!

Delish! Made a few changes and still yummy!

Fantastic dish that I would pay for at a nice restaurant. I can’t wait to make this for my lady friend. She’s going to love it!

It was really good, gonna use less wine next time but that's a preference

Great!!! Kids loved to too:)

We've made this twice. Yum! One of our very favorites! It's not 'set it and forget it' - it's active cooking the whole time. Because it requires cook for 1 minute; add ... then simmer for 2 minutes ... then add ... it was helpful to have all ingredients measured and waiting in 9 or 10 small containers, ready to pour into pan. Well worth it! Modifications: We like our meats browned. So we cut a chicken thigh into about 6 pieces to give more browning surface. Any more than that, it's be hard to cook one side at a time in the pan. A good instant thermometer helps verify the chicken is done. We like the spinach so we doubled the amount the 2nd time we made it. It worked out perfectly. We're not big salt eaters, but, nevertheless found it just a bit light on salt, so we may double from 1/2 tsp to 1 tsp next time. The sun-dried tomato oil and strips were a real delicious feature. Leftovers for tomorrow! ...