Reviewed: Feb. 1, 2012

I have to say wow!!!!!I used lampchops instead but made it the exact same way as of the chicken. My boyfriend is very picky and from the first bite he was ummmm umm umm... I listened to other reviews and i did not add salt came out great.

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Reviewer:

jessie

Reviewed: Jan. 20, 2012

I tried this recipe a few days ago and my normally picky family loved it. I followed the recipe all the way through, except, I put my chicken back into the pan within an hour of simmering, instead of 90 minutes, which made the chicken so moist and tender. The flavor was perfect and my entire house smelled so good. I served this delicious dish over mexican rice. Excellent recipe.

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Reviewer:

dmurphy1213

Cooking Level: Expert

Reviewed: Dec. 15, 2011

This is by far the best thing I've found to do with boneless/skinless chicken breasts. If you're wondering what it tastes like, to me it's a lot like really good homemade chicken noodle soup... without the noodles and a little thicker. I read the other reviews before I made it, and the only change I made besides scaling the recipe down, was to cut the chicken broth in half and then made up the difference with water. It got a little thick on me about 30 minutes out when I added the chicken, and I just added some more water and let it cook until the consistency was to my liking and lowered the sodium enough to where I ended up adding a touch more for my tastes.

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Reviewer:

JohnDavid

Cooking Level: Expert

Reviewed: Nov. 19, 2011

the flavor was really good tho it never thickened up so i used a slurry of cornstarch and water.

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Reviewer:

Tracy M

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Nov. 17, 2011

Outstanding Comfort Food!! -- we used extra onion and a little more wine -- was excellent over white rice -- definitely will make again

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Reviewer:

SycamoreMan

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Nov. 4, 2011

Love this!

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Reviewer:

smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

Reviewed: Apr. 10, 2011

great recipe. the kids even love it! didn't use any salt

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Reviewer:

VISTOLAS

Reviewed: Jan. 13, 2011

I am giving this receipe five stars because it was very good THE DAY AFTER for leftovers. I initially followed the recipe to the T (I did not use salt at all based on the reviews and simply used swansons chicken broth, the full amt. called for in the recipe) and ended up with a soup/broth like consistency which with mashed potatoes, was a bit strange to eat, yet the flavor was good. I cooked for a total of 2.5 hours and hoped that the flour used in browning the chicken would thicken the broth but it did not happen. HOWEVER, when I warmed this up in the oven the day after, the onions seemed to evaporate into the broth and glazed into a nice gravy which was soo good with the potatoes. Thanks for the recipe..

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Reviewer:

lov2eeet

Reviewed: Jan. 5, 2011

This was soo good! It does take a long time to cook, but it is so worth it. I didn't add any salt to the dish and used low sodium chicken broth as other reviewers said and it had the perfect amount of flavor. My sauce did get thick on its own, no need for thickeners. The flavor was great and the dish was easy, though time consuming. I will definitely make this again, I served it over mashed potatoes and everyone enjoyed it. PS Do not try to make this in the slow cooker... not the same.

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Reviewer:

JenniferO

Reviewed: Nov. 15, 2010

I added a can of crushed tomatoes and used white pepper, rosemary, and a little cumin in addition to the other spices. I also brought the sauce to a boil, threw in the chicken that I had seared, and finished it off in the oven for two hours at 350. I also added a leek, and reduced the broth by half cup due to the liquid in the tomatoes. Huge flavor!

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