I really 'lightened' up this recipe (I'm LIT and can't do any milk products). I sauteed garlic and onion in a little margarine and olive oil then added parsley and black pepper, 1 cup chicken stock and 2/3 cup wine. Simmered for about 5 minutes, then added a water/flour combo to thicken. Poured it over bowtie pasta and fresh steamed broccoli. The result was two kids asking for thirds and a very happy hubby. Thanks!

Really good...but was surprised at how gravy-like it is. If you used tarragon instead of Italian seasoning, it would be my Chicken Tarragon sauce!

Absolutely delicious. I'm sure it would have been fine on it's own, but I did NOT add the egg and I did add 2 cloves of garlic to the butter & mushroom mixture. I'm assuming no egg made it difficult to thicken, so I ended up adding an additional teaspoon of flour. I served this over a full box of bowtie pasta, with crumbled chicken sausage & wilted spinach. I used fat free half & half, and you'd never know (probably because of the stick of butter!). I'd add more mushrooms (fresh, of course), but everything was completely delicious!!

Thought this was a really great suace that can be modified very easily. I used fresh mushrooms, used light cream and used basil instead of italian seasoning. I served it with whole wheat fettucini and added broiled salmon to the sauce. I'll definately be making this one again!

I LOVED this sausce! I left out the mushrooms because my hubby doesn't like them, but otherwise we both really liked this. YUM

my family loved this sauce! we tossed it with shrimp, scallops, mussels, and angel hair pasta! delicious!

This was a very good sauce. I did as the others had suggested and omitted the egg. I do not think it would have made a huge difference. The sauce did not thinken as much as I thought. I warmed it the next day and it was much better. I used frest button mushrooms, sauted in butter. I sliced 4 medium mushrooms, but will use more next time. I like the mushrooms in this dish. I also added half of a shallot to the mushrooms as they were sauting. I poured over fettucini and sprinkled parmesan over the top. Will make this recipe again

We didn't enjoy this one at all. The sauce was watery and didn't thicken (even after sitting for about 5 min.) into the texture I expected. It was also very bland, and I added more than double seasonings.

Very yummy! Rich, creamy and very easy to make.

Very good sauce, I used mushrooms from the market and sauteed them

Lovely- used fresh mushrooms and it was great.

I love this recipe. Not only is it easy, but it results in a great tasting sauce. It is really easy to modify, too. I tend to cook very low fat, so I subbed the butter with equal parts promise butter, doubled the mushrooms, used whole wheat flour, water (sub for broth), salt substitute, and Greek Seasoning. I added 4 chicken breasts (diced) before I mixed in the egg and milk (subbed fat free milk for heavy cream). Once the chicken was cooked thru and the egg mixture was added, I poured over Whole Wheat/Spinach spaghetti. This is a keeper! Thanks for sharing.

I thought this was pretty good. I made a few changes. First, I doubled the recipe and added 2t of minced jar garlic to the butter and sauteed flour-dusted chicken in the butter before the mushrooms (I used fresh.) I left out the egg. I had to add a bit of 1% milk at the end b/c it was too thick. I could have added more milk, it still seemed a bit thick, but the flavor was great. My guests (4 adults and 3 kids under age 7) really liked it. Thanks for a great recipe.

This sauce is excellent. I will definitely make it again.

This was great! The only change that I made was adding a little garlic to the butter to cook the mushrooms! The secret to not having a egg mess is to make sure that the skillet it not too hot! I will definatly make this again!

this was crazy good. I made it without the mushrooms because I didn't have any and it was still incredibly delicious. I served with chicken and angel hair pasta. I think this was better than our pricey italian restaurant up the street.

I substituted 1% milk for the cream (all I had) and we loved it!! My hubby is not a pasta guy and he even enjoyed it! I'm dying to try it now using cream.