Reviewed: Nov. 7, 2009

I did not do well with this recipe. My sauce turned into a clumped mess. That was fine, we just ate it without, but I felt the chicken was way too salty. Not my taste.

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Blessed

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Reviewed: Sep. 16, 2009

My husband and I both thought this recipe was great! The sauce sets it off and we added mushrooms to ours. We also used chicken breasts instead.

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BWindal

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Reviewed: Aug. 5, 2009

my friends and roommates totally ate this up! must've been the butter.

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Tammy

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

yummy

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Mar. 8, 2009

Can't say anything bad about this recipe, delicious enough to think you'd find it in a restaurant. Only thing I changed was to add just a little bit of chopped green onions/chived at the very end.

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Stacia

Cooking Level: Beginning

Living In: Union City, California, USA

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Reviewed: Feb. 12, 2009

I followed the recipe exactly. even my picky son and boyfriend liked it. thanks for the great recipe.

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KSIROKY1983

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

Living In: Joliet, Illinois, USA

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Reviewed: Jan. 23, 2009

Easy & yummy! I made the recipe exactly as written.

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 20, 2009

Really good and also really very easy! I made this with boneless skinless chicken breasts, so I reduced the time to probably about a half hour and then a few minutes with just the chicken and bacon under the broiler. I added extra mushrooms, and added pepper. To the pan drippings and mushrooms along with the cream I added some parmesan as well. Will definitely revisit this dish!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Jan. 16, 2009

This was pretty good! It was fairly simple to make, and both my husband AND my incredibly picky son both enjoyed and ate all of it! I made extra sauce as others suggested cuz I know my boys, they love their sauces. I didn't use cream, I used milk and flour and as other again suggested, I added the mushrooms to the sauce while making it. I also crumbled extra bacon into the sauce and because I had pre-cooked the bacon, I stirred in a tiny bit of the bacon grease and some extra season salt to the sauce to pump up the flavor. The hubby felt it still needed pepper...but he is a pepper-holic. Very good though...will make it again! Thanks!

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TysMom

Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA

Living In: Newberg, Oregon, USA

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Reviewed: Jan. 15, 2009

Easy prep and good taste give this recipie 4 or 4 1/2 stars. The bacon on top is a bit of a problem because it comes out soft, as others mentioned.

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rollingmayo

Cooking Level: Intermediate

Home Town: Valley, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Jan. 10, 2009

This was delicious. The only changes I made were for lowering the fat -- skinless boneless, and used fat free half and half with a little flour instead of heavy cream. Used one tsp. of melted butter with a little oil spray for 4 breasts. Added more mushrooms and garlic as other reviews stated. We loved this one. Smells great while cooking, and couldn't be easier. With these modifications it's not that unhealthy, and tastes very decadent.

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jennifer

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

If you want a rich, simple and tasty recipe, look no further. This is it! My friends and family were very impressed with the flavor of this dish.

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Michelle

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Reviewed: Dec. 3, 2008

We really enjoyed this! I did make a lighter sauce by using 1% milk since I didn't have any cream and it was still wonderful. Hubby doesn't get too excited about dinner but did ask for this to be made again. Thanks!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Nov. 25, 2008

definite keeper! didn't have bacon strips, so I used bacon grease (not much) and bacon bits (real stuff), came out fabulous!!!!

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Nikki M

Cooking Level: Intermediate

Home Town: Prairieville, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Nov. 16, 2008

My 10 year old son loved this and he eats chicken for nearly every meal. Thanks for the recipe!

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luvs2bake

Cooking Level: Intermediate

Home Town: Lawrenceburg, Indiana, USA

Living In: Brookville, Indiana, USA

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Reviewed: Oct. 29, 2008

This was good. Stuck to the recipe exactly.

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ChristineD

Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA

Living In: Viola, Illinois, USA

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Reviewed: Oct. 20, 2008

My husband made this all on the stove-top with a few alterations to use what we had on hand, and it turned out wonderfully! Used boneless-skinless chicken breast, cooked with 1T butter, garlic, bacon bits, and canned mushrooms; set the chicken aside, put the drippings in the saucepan with 1T more butter and cream, and added a bit of flour to thicken it up at the end. Served over fettuccine, it was incredible!!!

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

This was a great dish. My family loved it!

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Lisa M

Cooking Level: Expert

Home Town: Wilmington, California, USA

Living In: Lakewood, California, USA

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Reviewed: Jun. 25, 2008

Came out great!!! After reading reviews I used boneless chicken breast and to crisp bacon I removed from butter and mushrooms (I also added some onions) and broiled until brown.. Also I added a can of cream of mushroom soup to thicken the sauce.. came out fantastic!!!!

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Courtney Larsson

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Reviewed: May 20, 2008

This was very yummy, my husband loved it. The only thing I did different was to use boneless, skinless chicken breast and put the mushrooms on the chicken first, then cut the bacon in half and layed it width wise over the mushrooms and secured to chicken with wood toothpicks soaked in water. Kept everything together and the bacon was nice and crisp. Just remember to remove the toothpicks from the chicken before serving. Came out moist and delish. Loved the sauce.

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