Reviewed: Jul. 1, 2003

I thought the flavor of this recipe was really good, but it was a bit greasy. My husband didn't care for it at all...but he is pretty picky. I will probably make again, but will try to find a way to make it less greasy next time.

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BAGRUBA

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2003

I used boneless thighs (they were the only chicken pieces I had on hand), and did season the sauce as it was quite bland when I tasted it. My husband thought the dish was a bit "rich" but my kids liked it.

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EQPCAS

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Reviewed: Jun. 24, 2003

This was good, but it probably would have been better if I didn't forget the last step. When the chicken came out of the oven I just served it like that, I forgot to put the juices in a pan with the whipping cream. I also added more bacon. I like the hickory flavor.

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GOOGLES111

Cooking Level: Intermediate

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Reviewed: May 17, 2003

So easy!!! Great recipe... the whole family loved it. I spruced up the sauce with a few extra herbs and spices.

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Windy B.

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Reviewed: May 12, 2003

Oh goodness, this recipe is great! Very little prep work for such a great entree! I cut off the bone in the breast before cooking because I don't like having to do it while I'm eating. (I still left the skin on too keep the chicken moist.) Also, I'm actually a little health concious (trying to cut the fat where I can without sacrificing taste). I used PAM spray instead of the 2 tablespoons of butter. It didn't effect the taste at all. I used a teaspoon of seasoning salt and 1 clove of garlic for EACH chicken breast to give it more flavor. I cooked for about 30 minutes in the oven instead of the 45-60 as recommended. Then I brushed off the mushrooms off the chicken to the sides of the dish and placed under a broiler for 5 more minutes (to crisp the skin and bacon). I also added a little bit of cornstarch/water slurry to the sauce after I added the cream to help the thicken the sauce. But it came out wonderfully after a little bit of tweaking. Definitely a keeper!

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ATOMICLUSH

Cooking Level: Expert

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Reviewed: May 8, 2003

I made this for my parents and we all loved it. Usually we disagree on which new recipes sound good, but this one will be made again definitely. I'd probably add more bacon and mushrooms, but that's what I like. It's a keeper!

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Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Mar. 20, 2003

This dish was definitely not what I hoped it to be. With all the great reviews, I thought I couldnt go wrong, well I did. This dish was very bland, and the sauce was just plain gross. I will not serve this again.

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MANDIMAMA

Cooking Level: Expert

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Reviewed: Mar. 9, 2003

Flavorful and moist, this is a winner. My sauce didn't turn out (seemed to want to stay separated), but it was still fabulous. Next time I'd probably add more mushrooms, but only because we're big mushroom fans. Also didn't need to cook as long as the recipe stated.

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LAURIE ABKEMEIER

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Reviewed: Mar. 5, 2003

This recipe was easy to make and smelled wonderful while it was cooking. However, my boyfriend and I generally like very flavorful or spicy foods and this was just too bland for us both. The bacon flavor was not picked up by the chicken. Just too boring for us.

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TRISHBAILEY

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Reviewed: Feb. 23, 2003

Fantastic! This is a delicious meal and is very easy to make. The only changes I made were to use frozen chicken breasts and to use two slices of bacon per breast instead of one.

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JENNJOR

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Reviewed: Feb. 11, 2003

I used diced mushrooms. I liked it and i hate mushrooms. Hubby loved it. I made it once with heavy cream, once with flour and water. Both times it was good, but the cream made it richer and better in my(hubby didnt really notice) opinion. also i used store bought bacon bits(the softer kind in the resealible package) next time i will like to try real bacon. Excellent.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 2, 2003

easy throw together dinner, used olive oil instead of butter and added muchrooms to cream sauce for extra flavour.

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MEL1332

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Reviewed: Jan. 29, 2003

This was delicious! I chopped the bacon into 1" squares instead of using strips, and I made a white sauce with the drippings, flour and milk instead of using cream. It was wonderful!

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Elli Mae

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Reviewed: Jan. 26, 2003

This was very quick to prepare and easy to make. Best of all you can make it with things you already have on hand. I did use 1/3 cup half and half, 1/3 cup whole milk and 1-1/2 tablespoon flour to replace the cream. I also put the mushrooms and bacon in with the drippings to make the sauce. I was in a hurry to get the chicken done so I upped the temp to 375 and placed foil over the top of the pan after baking the chicken for 20 minutes.

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 23, 2003

Absolutely excellent! We served it with pasta, which is great with the sauce. More changes I made -- I pre-cooked the bacon to get it crispy, doubled the mushrooms, and used 3/4 or 1 cup of cream to make more sauce. Also, I included the mushrooms in the sauce while cooking and crumbled the bacon into the sauce once it was thick. You most definitely want to make enough sauce to go around -- it's wonderful!

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Antalya

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Reviewed: Jan. 22, 2003

Very good. My husband loved it too. I used a turkey thigh deboned instead of chicken. One thigh is plenty for 2 people. I also used just 1 tablespoon of butter but doubled the cream for more gravy and thickened it with a tablespoon of flour. Served it with rice. Yum.

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TWestM

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2003

I used skinless boneless breasts and the family really enjoyed this dish. The sauce at the end is a must, do not skip that part of the recipe.

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HALFFINGR

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Reviewed: Dec. 23, 2002

THIS WAS SO GOOD AND SO EASY!!!!!

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DJANCSEK

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2002

Full of flavor!

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LIRPAG

Home Town: Alamogordo, New Mexico, USA

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Reviewed: Oct. 22, 2002

This was a very good recipe but I made some changes. First I cooked the chicken in a smaller dish, cooked the thick cut bacon for three minutes in microwave before topping the chix and finally broiled the chix and bacon for 2 minutes at end. It was a beautiful golden brown. Nobody likes limp bacon. You must add flour to the drippings or it will be extremely greasy. Add as much flour as needed to soak up grease and don't take out the mushrooms. Add more heavy cream to make sauce. You want extra of this sauce!! This makes a wonderful sauce and I am an expert gravy maker.

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DABTGB

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