Reviewed: Mar. 9, 2007

Loved this recipe! I loved the ease of it! Followed it exactly, but for the sauce I used cornstarch & milk, rather than cream, as I didn't have any. It was really good, and my kids loved it! I also broiled the chicken after removing the juices, and it was perfect!

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Carley

Cooking Level: Expert

Home Town: Layton, Utah, USA

Living In: Hooper, Utah, USA

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Reviewed: Feb. 21, 2007

I have never thrown dinner away, until now. This was so horrible. I followed the recipe exactly and reading other reviews and loving mushrooms I thought this would be great but I was mistaken. Just plain awful. Sorry.

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FOOZALG

Cooking Level: Intermediate

Home Town: Pelham, New Hampshire, USA

Living In: New Ipswich, New Hampshire, USA

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Reviewed: Feb. 13, 2007

This recipe was easy enough but I found it to be a bit bland peraps using different spices to the chicken such as lemon or lime pepper would help

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TexasKim

Cooking Level: Expert

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Reviewed: Feb. 6, 2007

This was really good. A few things I'll change next time: 1. I was afraid of the bacon burning so I only pre-cooked bacon a little bit before putting it on the chicken. Next time I'll cook all the way before I put it on the chicken to make it more crispy. 2. I'll use a little less season salt. Chicken was a little too salty for my taste...even after using the advice of precooking the bacon to get the grease and some salt off. 3. Add cornstarch to the gravy. It was extreemly thin and runny. I would have liked a thicker gravy. 4. Add more mushrooms. I put on fresh mushrooms so it looked like the chicken was covered in them, but as soon as they started to cook, they shrunk up and there was hardly any on there. I would have doubled the mushrooms just becuase I like them so much! Over all, I did really like this recipe and will definitely make it again using my revisions.

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CWEISS

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Reviewed: Feb. 5, 2007

this is soooo good! i accidentally washed the pan i cooked the chicken in before i could make the sauce...and it was still good even without the sauce. i can't wait to try it again...only this time i will remember to make the sauce!

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ellabell

Cooking Level: Expert

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Reviewed: Jan. 20, 2007

This was great, my husband loved it. I did a few things different though. I used boneless, skinless chicken breast and 5 slices of bacon instead of 3. Once I took the chicken out of the oven, I cut up the bacon and cooked it in the skillet until it was crispy. I removed the bacon and cooked a tablespoon of flour in the bacon grease and then added the jucies from the chicken and wisked it into the flour. Then I added the cream, which was about a half a cup. I also cut up the chicken into smaller pieces. It was good with spaghetti, we loved the smokey, bacon flavor. I would have liked more sauce so next time I think I will add some chicken broth. Thanks!

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csandoval

Cooking Level: Intermediate

Home Town: Palmer, Alaska, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jan. 19, 2007

I love cooking this dish. It's one of my family favorites. It's also so easy so make.

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Dana D

Cooking Level: Intermediate

Living In: Minden, Louisiana, USA

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Reviewed: Jan. 14, 2007

BOyfirend LOVED it. I did up the half and half to 1/2 a cup and had to thicken with corn starch. I cooked the back before since it didn't get crispy on the chicken.

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PAWWSS

Cooking Level: Intermediate

Home Town: Merrick, New York, USA

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Reviewed: Jan. 6, 2007

This chicken was tasty, but I think I'll remove the skin next time.

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snikki_lynn

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Reviewed: Dec. 16, 2006

This was amazing!! Such an easy and elegant dish. The only change that I made was I sauteed a few onions and mushrooms and put them in the sauce, it just added another layer of flavor. I think that next time I will finish the bacon after the chicken is done. Thanks for sharing!!!

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samantha

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 2, 2006

I gave it 5 for easy prep and taste. It doubled the bacon and used fresh mushrooms. Everyone was disappointed there wasn't more sauce. I did not cover - next time I will.

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imklady

Cooking Level: Expert

Home Town: Pelly, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 28, 2006

This was absoloutely delicious! I did make a few changes - i used more seasoning and serves over mashed potatoes. I will definitely make this again.

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Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Oct. 20, 2006

Soooo good! Just a little hard on the waistline. ;)

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 26, 2006

I followed the recipe exactly as stated and I thought it was great! Thank you!

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Donna Jeanne

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Reviewed: Sep. 13, 2006

This was GREAT, but we did make some changes to it.First I marinated boneless skinless breasts in white wine, garlic, and pepper for a few hours. Then I cooked the bacon for a little bit. Using the grease from the bacon, I sauteed garlic, onions, and triple the mushrooms. Placed the marinated chicken in a dish and covered with the mushroom mixture. I baked at 325 for 35 minutes. For the sauce I used the drippings from the pan and used triple the amount of heavy cream and 1/2 cup of white wine.Simmered and thickened with a little cornstarch. Served over bow tie pasta.

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Food Junkie

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Sep. 6, 2006

I made a variety of changes since I can't have dairy and to reduce the amount of fat. First I sprayed the bottom of my pan with olive oil (one of those mister deals). Next I cooked the bacon separately and let it drain dry. Instead of heavy cream (which I can't have) I used equal amount of rice milk and a bit of flour for thickening. When the chicken was done, I added the mushrooms and garlic to the rice milk then added the bacon to warm it all up, and served it as a sauce on the side. It turned out awesome. There was a bit of sauce left over because I doubled it. Had it on pasta today.

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SHENDOAH

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Reviewed: Aug. 30, 2006

This was very easy and quick to make. My husband really liked it. I added more bacon and garlic than it called for. But the sauce just wasn't thick enough-more like water. Next time I'm going to try cream of mushroom soup instead of the heavy cream.

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AMANDASEAN

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Reviewed: Aug. 6, 2006

I made this for dinner last night. I thought it would be great after reading some of the reviews. I made it exactly as the recipe stated. It was just okay. Nothing out of the ordinary. I probably would not make this again.

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LOVINGLIFE0376

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jul. 28, 2006

Loved this, but did think the sauce was too salty. Next time I'll cut back on the seasoning salt. Also would double or triple the mushrooms. Served over buttered & seasoned angel hair pasta.

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katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Jul. 10, 2006

I don't have bacon so I subtitute ham and my husband loves it and I did enjoy it so much! =)

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fabulous888

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