Reviewed: Jun. 10, 2013

Good basic recipe. Deglaze the pan with white wine add flour to thicken. Add mushrooms if on hand. Gave it four stars because it is so easy and uses on hand ingredients.

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WENDY-WOMAN

Reviewed: Apr. 27, 2013

As advertised. Quick, easy, and taste great.

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hattbusiness

Reviewed: Apr. 20, 2013

Just made and ate this and it was edible but will be deleted from recipe file - i followed recommendations of others used fresh garlic and onion added chicken broth and made a gravy. There are leftovers i am not sure what i will do with maybe toss the chicken in salad, which would be fine and a good use for chicken made this way but not as the main dish.

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MoeDoyle

Reviewed: Apr. 12, 2013

simple, easy and delicious!

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Kassi

Reviewed: Apr. 11, 2013

It is fantastic :) My kids never eat their chicken (meat in general).. low and behold, they ate ALL of it! Although, I did take a bit of bread crumb and sprinkled the top for a little extra crunch. Thank you bunches!!

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MrsFletcher

Reviewed: Apr. 7, 2013

I didn't have onion powder, so I used a very small amount of cayenne powder instead.

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Beckster

Cooking Level: Beginning

Reviewed: Mar. 21, 2013

The recipe was quick, easy and very good!

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Harley Twitch

Reviewed: Mar. 15, 2013

really really yummy! SUPER easy!!! loved it!

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Katsie007

Cooking Level: Beginning

Reviewed: Mar. 12, 2013

So my a little over 2 month old son was giving me a hard time lol putting him down for a nap. But finally I did and needeed to make something quick. I had some chicken thighs (my husband is a fan of thighs and I am of chicken breast) that I had freshly bought the night before. This was soooo easy to make and my husband really liked it. Actually he said "babe this is really good!" BUT I did tweak it a little. I used half butter half olive oil. I sauteed mushrooms first because chicken alone is just icky and plus my hubby loves mushrooms.skipped the season salt and used fresh pepper and sea salt.I just kind of put a dash here and a dash there of the onion and garlic powder. And then right towards then end right out of the pan and onto the plate, I squeezed a fresh lemon on the chicken and mushrooms. And made a mini greek salad for him as well. Loved it. Def going to keep this recipe in mind wheather I am in a rush or not. A total winner and total no brainer. If you mess this recipe up.....*sigh* there is no excuse to mess this one up. Happy eating my fellow yelpies!

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Housewife628

Cooking Level: Intermediate

Home Town: West Bloomfield, Michigan, USA

Living In: Farmington Hills, Michigan, USA

Reviewed: Mar. 10, 2013

This is truly one of the best recipes I've found on this site. I added some of my own caribbean flare to it and also did some of the other tips and tricks other posters advise on such as the chicken stock addition, and it came out beautifully. I chopped up some fresh garlic as I am a garlic lover and added it on top of my chicken when it was finished. I eat this almost every night, it's that good. One thing I would adjust is the cooking time of the meat. It really depends on how thick your chicken breasts are. If they are really thick, 10-15 minutes on each side isn't going to cut it.You need to let it cook for anywhere between 50-60 minutes for it to cook properly, and this also depends on your stove settings. Other than that, great recipe and good job on the post!

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