I think I have to say that I really didn't "get" this recipe. I followed it exactly as written but ended up cooking it for around three hours. The broth never thickened much, so I ended up with something that wasn't soup and wasn't stew. It's basically just boiled chicken breasts in broth with vegetables. Mine was also very salty - I wouldn't add more salt (broth has plenty). The chicken itself had OK flavor and was very tender, but I am not sure what to do with the sauce. My two cents.

This tasted great. I especially liked the sauce over mashed potatoes as so many other reviewers talked about. The prep was kind of annoying, but the end result was fabulous. I'd give it 5 stars, but my partner had a whatever rating. "Good," she said, "but if you didn't make it again I wouldn't care." My kids 2.5 and 4.5 also liked it and the leftovers were delicious. One thing I did different was barely use salt. I used a homemade broth also.

I made this today and my husband loved it. I used bone in chicken breast,did not season with salt. Once I braised the chicken and cooked the veges, I added the remaining flour and made a roux before adding the wine and broth(I used 6 cups of broth). It made a beautiful thick sauce and we had it over mashed potatoes. We will be making this again !! Thank you for the wonderful recipe

Unlike many other reviewers, my chicken and its sauce was not salty. And mine took a lot less cooking time. If you reduce 64 ounces (a half gallon!) of broth to a stew-like consistency of course its going to be salty, not to mention it's going to take forever to cook down! I used half the amount of chicken broth called for. I cooked it at fairly high heat rather than a simmer, and didn't return the chicken to the pan until it was almost the consistency I was after, tho' I did add a little cornstarch slurry to give the sauce some viscosity. As for seasoning, I wanted more than just the salt and pepper called for before dredging the chicken in the flour, so I gave it a good sprinkle of Montreal Chicken Seasoning as well, which worked well with the thyme (I used fresh). This was delicious. A simple mirepoix (or soffritto in Italian) was transformed into something sublime - and it took about half an hour from start to finish. I served this over rice alongside steamed zucchini.

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.

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.

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.

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

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

Love this!