I was originally going to give this 2 stars, because it most certainly is not better than my best fried chicken. This dish is very unlike fried chicken in fact, and I gave it three stars because in the end it is probably the best result for frying boneless skinless breasts in the hopes that it will turn out as fried chicken. Boneless skinless breast don't deep fry well because there is no skin to keep a breading on and they tend to dry out.The soup/cornstarch batter forms a thick crust on the chicken, which keeps the breast moist, but it is also heavier than fried chicken skin would be. I would never use this method for frying regular pieces of chicken (legs, thighs etc.) and would only suggest this recipe if you insist on deep frying boneless, skinless chicken. (Be sure to heavily season your cornstarch/flour mix).

Reviewed On: Jul. 27, 2009

YUMMY! I followed the recipe exactly except for the cooking method. I sauteed the mushrooms with onion until they were browned and then transfered them into a bowl. I then took 3 boneless, skinless chicken breasts(2 lbs) that I had cut into 3rds or 4ths, seasoned them with pepper and herbs de provence and cooked them in the same pan. I then added the mushrooms and onions back in and added the wine-soup sauce to the pan on the stovetop. I turned the heat to low and simmered for about 30 minutes. My only complaint is that the sauce was too thick for my liking; probably because I coooked it on the stove instead of the oven. Next time I will add more evaporated milk or wine to correct this. The flavor was rich and wonderful; my 2yr old who hates chicken (but loves cheese) licked his plate clean, and my husband couldn't resist 2nds. This one goes into the rotation!

Reviewed On: Jul. 16, 2009

What would I do without this website!? Another spectacular recipe for boneless, skinless chicken, which gets pretty ho-hum if you eat alot of it. Crispy and flavorful- you can't go wrong with this one. I coated the chicken with sour cream before coating them with flour, and didn't add any butter on the top. Followed everything else exactly-Fantastic.

Reviewed On: Jul. 31, 2008