Reviewed: Jun. 30, 2008

This was excellent!!!!!!! I did not have onion powder so I diced an onion and added it to the butter. When the chicken was done I turned the burner on high and browned each side. Wonderful!!!

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CHRIS

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Reviewed: Jun. 27, 2008

Great recipe I use it as a basis for other recipes also

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Loubeth

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Reviewed: Jun. 21, 2008

Quick and easy, and the gravy was delicious! Even my VERY PICKY daughter loved it.

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DJBEN75

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Reviewed: Jun. 20, 2008

Very good, very simple, very easy - and I didn't have to run out to the store to buy anything special. I followed the directions but added a bit as I used 6 breasts instead. Couldn't ask for a more simpler recipe! Thanks!

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Vanessa Sue

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Sleepy Hollow, Illinois, USA

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Reviewed: Jun. 18, 2008

This was a huge hit in our house! I started out the recipe as written, after browning the chicken on both sides I added some minced garlic and sauted that for a couple minutes, then I added a can of chicken broth and let it simmer for about 20 minutes. After the chicken was cooked I added about an ounce of cream cheese and stirred until mixed and then let it simmer until thickened. The sauce was full of the flavors of all the seasonings! YUM!!!

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MARSAILI

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

What a simple but GREAT idea! I did however alter this recipe a bit. I left the seasoning salt out and used sea salt and cayenne pepper instead. Also in a separate bowl I added chopped bacon, shredded colby jack cheese and diced vidalia onion. While the chicken was still in the pan I put my cheese mixture atop. It was wonderful!!

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DANIELLE

Cooking Level: Expert

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Reviewed: Jun. 16, 2008

My husband loved this! And I dont even care for chicken but I also enjoyed it! Wonderful recipe!

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pinkbabealdy

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Reviewed: Jun. 15, 2008

Kids & Hubby loved this recipe. Will be making it again. Next time I will slice the breast in half to spead up the cooking time. I did as others had suggested and used fresh garlic & onion. I also made sauce afterwards with water and cornstarch and served over noodles. The sauce was runny. I will work on that. Definitly resteraunt worthy.

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fjasmint

Cooking Level: Intermediate

Living In: Conroe, Texas, USA

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Reviewed: Jun. 13, 2008

Man! This was great. I pounded out the breast first. Did evoo instead of butter, added a splash of lemon juice and fresh parsley at the last 5 minutes of cooking. Sometimes the best things are the simplest!

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 3, 2008

This was just ok. I even added some seasoning. My gravy turned out yummy, though. Thanks anyway!

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Deezee13

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Reviewed: May 29, 2008

Fabulous recipe! It's really easy to make. I didn't want my recipe to be plain chicken with no sauce. As skd1983 suggested, I added chicken broth when the chicken started to brown. THEN, you gotta ADD cream cheese (philadelphia) to the chicken broth and melt them. I used 1 tablespoon. Served it on top of noodle pasta. It was great, the cream cheese definitely gives it a good tase. I also sprinkled Parmesan cheese on top of the dish.

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Purgirl

Cooking Level: Beginning

Living In: Scarborough, Ontario, Canada

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Reviewed: May 23, 2008

very good chicken the smell is wonderful when cooking...I served on top of egg noodles with white sauce.

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tamo

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Reviewed: May 21, 2008

my friends thought it was great. I added the chicken broth and made the gravy, it was great.

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co

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Reviewed: May 20, 2008

Very tender...used fresh garlic and onion instead and added chicken broth and flour after chicken browned a little..might have actually had more flavor if I had used the powdered spices

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 19, 2008

I'm not very good at cooking so this was feasible and good at the same time; my boyfriend loves garlic! Also, if you have a low budget, this is a good recipe to use.

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Alison

Cooking Level: Beginning

Living In: Tampa, Florida, USA

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Reviewed: May 19, 2008

I also changed this a bit following some of the other reviewers. I used a lot of minced garlic and chopped onion to saute with the chicken which I cut up in 1 X 4 inch pieces. I let it all get browned up (it took quite a while!) then added 1 cup chicken broth and 1/8 cup flour to thicken it up and cooked it all the way through. Next time hubby wants me to add some lemon juice for "zing" and brown the sauce a bit more. The longer the chicken sat in the sauce, the better it was. Seconds were even better!! Will try again with these modifications. Thanks!!

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RebeccaW

Cooking Level: Intermediate

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Reviewed: May 16, 2008

This was very good and easy to make. I cooked the breasts on medium and noticed that the outside was forming a crust, which made me worry. I used a thermometer and pulled the chicken out when it reached 170. I might cook it a little lower next time. As others suggested, I made a gravy using chicken broth and flour and served with mashed potatoes. My teenage son raved about it!

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Luv2Cook501

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Reviewed: May 7, 2008

Outstanding! I made this for the first time last night and I loved how simple it was. I had two large pieces of meat, so the only thing I will change next time is I will probably flatten my chicken with a mallet and use some olive oil with the butter to cut back on fat. but the great thing about this is the efficency of the recipe, so for me, the powdered spices were just fine. the garlic powder permeates the meat during cooking and I got a deep brown crust on the chicken. Great!

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DEEDEE

Home Town: Sacramento, California, USA

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Reviewed: May 6, 2008

Good flavor - problem was, I may have overcooked it. The breasts were quite thick yet the cook time seemed to be too much. Definitely cooked, and the breast surface was quite hard. Next time, less time per side.

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