Wonderful flavor with a little "tweaking." I browned the chicken in 1-2 Tbsp. Italian salad dressing and sprinkled with garlic salt, garlic powder, paprika and pepper during cooking. After removing chicken from skillet, I sauteed 8 oz. fresh sliced mushrooms in 1 Tbsp. butter with salt and pepper. I skipped the water and substituted about 18 oz. crushed tomatoes for the diced tomatoes. I also threw in a handful of black pitted olives for extra flavor and a handful of fresh baby spinach for color. It was fabulous!