Reviewed: Jan. 27, 2005

This was so easy and so tasty. My husband was thoroughly impressed and it was no work at all to put together! I did use chicken thigh cutlets instead of breasts because they were on sale.

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JEWELS9

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Reviewed: Jan. 18, 2005

very yummy! creamy and garlicky. i took the liberty of sprinkling some dried onion flakes on top as well. and was in a small bit of rush for the sauce to thicken so i cheated with corn starch, but it was definitely a hit!

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CINDINMIKE

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Reviewed: Jan. 17, 2005

Very good, but too rich for everyday. I will save this one for special occaisions. I used more mushrooms, as we love them.

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SEJENT

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Reviewed: Jan. 12, 2005

It was a great meal to throw in the oven. My husband poured the extra sauce in a bowl and dipped it also. It was a family hit.

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MRSDONVAN

Cooking Level: Expert

Home Town: Emory, Texas, USA

Living In: Commerce, Texas, USA

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Reviewed: Jan. 7, 2005

This was great! I gave it a 5 star, the bf gave it 3, but I'm guessing it's only because of some changes I made to make it healthier... I used boneless skinless breasts and sliced them in half lengthwise (only had to cook for 25-30 minutes that way), used regular milk with flour for the sauce, and turkey bacon. Chicken was moist, juicy, sauce was creamy and good, chicken had good flavor. Thanks!

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ELLENEJ22

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Reviewed: Jan. 4, 2005

Very yummy! I added onions to the melted butter and seasoned chicken with garlic salt! Also added some grated parmesean cheese to the cream/butter mixture - to thicken it up! Very good and rather easy! Thanks!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jan. 3, 2005

I've had this recipe in my 'recipe box' for some time now and finally decided to try it. Well....am I glad I did. It was delicious. The only changes I made were, I used canned mushrooms instead of fresh (didn't have any) and cut back on the amount of seasoned salt called for (SO has high BP). After reading some of the other reviews I see where this great recipe has a lot of potential. Thank you Sara for a great recipe.

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KATZZ

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Reviewed: Dec. 27, 2004

The chicken was moist and tasty, the sauce was too runny though. All in all quite good.

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KazMc

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Reviewed: Nov. 29, 2004

Delicious and easy! I made a few changes, not that this recipe needs it, I think it would have been good as is. However, I did add a slice of Provolone cheese to each chicken breast in the last 5 minutes of baking, used more bacon and a little extra seasoning. Make this recipe! You'll be glad you did.

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MOM130

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Reviewed: Nov. 22, 2004

I didn't have much time in the kitchen tonight so I put some sliced onion in the bottom of a casserole dish, added the seasoned chicken, bacon, mushrooms, and topped it with a can of cream of chicken soup mixed with the cream. It was done in an hour, and needed no 'supervision.' Delicious! Thanks for a great recipe, Sara!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 18, 2004

This made a very moist, tender chicken! The only changes I made were I used boneless/skinless chicken breasts, minced garlic and turkey bacon. This dish was so tasty! WIll make again!

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Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Nov. 2, 2004

This is a great dish that my husband & I both love. It's so easy to make & bursting with flavor. The gravy/sauce is a great compliment to the chicken. We serve it with mashed potatoes.

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D.Gonzo

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2004

This was amazing. I used frozen, breaded chicken and garlic salt instead of real garlic, and i didn't have any mushrooms, but it was still fabulous. I bought the chicken for an easy dinner, but it was so gross that i had to try to find recipies to make it better. This was the first one i liked, and I'm in love wiht it now. EASY! DELICIOUS!! Definatly reccomended :)

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ANNERSBANANERZ

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 12, 2004

Great taste. I needed it to be quicker so I altered the recipe to be cooked on the stove top. This is what I did: After cooking the bacon in the skillet, I cooked cut up skinless, boneless chicken breast in the bacon grease along with the garlic and half the seasoned salt, adding canned mushrooms near the end. I had leftover spaghetti noodles so I had those heating up in a 9X13 pan sprayed with cooking spray in the oven while the chicken was cooking. When the chicken was done, I used a slotted spoon to spoon it onto the noodles. Since I didn't have cream I used evaporated milk which I mixed with the pan juices (scraping the tasty bits of chicken and bacon from the bottom of the skillet). I poured the liquid over the chicken and returned it to the oven for about 5-10 minutes at which time my husband walked in the door and said, "Mmm, something smells good." That doesn't happen very often (which speaks more about my cooking than it does about my husband). He said he liked the chicken very much. At least that's what I took his mumblings between bites to mean. Even the children ate this adult-tasting meal. Thanks for coming to my rescue.

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JANELLEWILLIAMS1

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Reviewed: Sep. 25, 2004

The sauce was very good. The bacon and the chicken were soggy and not so great. If I make this again, I'll change a few things.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Sep. 19, 2004

I don't know what happened. there was almost no juice in the pan when the chicken was finished cooking. The chicken tasted good, but the mushrooms were charred. This is the first thing i've ever made that has flopped completely. If it had turned out right i would rate it a 5. I know it has potential and will make again w/some alterations.

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SAMANTHAK

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Reviewed: Aug. 22, 2004

Wonderful, easy meal. My husband loved it, however, he wanted more bacon. Also, if you cook the bacon partially before placing on top of chicken, you should save the drippings for the sauce.

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hillis123

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Reviewed: Jul. 27, 2004

The sauce in this recipe earned it the 5 stars alone!!!!! I used legs instead of breasts, and adjusted ingredients accordingly!! The chicken by itself isn't anything to write home about, but add this sauce, and wow!!!! Thanks for posting this recipe!

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jul. 26, 2004

Yum! Tons of flavor. I used boneless, skinless breasts and cooked for 40 min. I also cooked the bacon and crumbled it over each piece. I used a bit of extra cream and whisked in 1 tsp. flour to help the sauce thicken up. Very delicious.

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SUSAN360

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Reviewed: Jul. 19, 2004

I make this with boneless chicken breast,season with salt free seasoning and use reg.bacon.I also omit butter and add some cheese on top for the last few minutes.It is a good low carb recipe.It is better if you brown chicken first also.

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KANSPAT13

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