Reviewed: Mar. 25, 2011

This is a wonderful dish, and very elegant. Made it for my anniversary this year with the BF. I added a little salt after making it as written, but that's a matter of personal preference.

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4 users found this review helpful

Reviewer:

Amy A.

Cooking Level: Intermediate

Home Town: Mount Ida, Arkansas, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 3, 2011

This was good, but it did take some modifying. Per others suggestions I did flatten my chicken before browning them. I actually flashed fried them and then let them continue cooking in the oven for a bit before putting them back in the pan with the champagne sauce. I added sauted garlic and also seasoned my chicken breast with poultry seasoning. I used only 1 cup of heavy cream. I agree with others 2 cups is way too much. I also added topped off the finished product with fresh herbs (parsley and oregano) and a dollup of sour cream. Served with parmesan risotto. It was good.

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6 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Feb. 2, 2011

YUM!! This is a great recipe. Simple and delicious!

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5 users found this review helpful

Reviewer:

Jill Elliott

Cooking Level: Expert

Reviewed: Dec. 31, 2010

Made exactly as called for and I LOVE LOVE LOVE this!

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8 users found this review helpful

Reviewer:

lswood

Home Town: Louisville, Kentucky, USA

Reviewed: Oct. 4, 2010

I have made this recipe seveal times and thoroughly love it. We have made a few changes, and for that reason we only scored a 4star. - we add spices (garlic, pepper, italian) to the dredging flour - we add enough champagne to mostly cover the chicken - because we use more champagne, we end up using cornstarch to thicken the sauce at the end. This sauce is amazing on mixed vegetables of your choice as well.

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12 users found this review helpful

Reviewer:

MissRabbit

Reviewed: Sep. 2, 2010

WE LOVE THIS! I pound the chicken and add additional champagne. Have also used white wine with great success. This is a great company dish as it looks impressive but is quite easy. THANK YOU!

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11 users found this review helpful

Reviewer:

Joebeagle

Reviewed: May 11, 2010

Sooo yummy

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6 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Mar. 24, 2010

Good but definitely bland. I added A LOT of garlic salt and parmesan cheese to give it some flavor. Chicken tender. Overall OK.

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7 users found this review helpful

Reviewer:

bakermd

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Feb. 14, 2010

This was a fantastic meal! Unfortunately, my husband is not the hugest fan of cream sauce but I loved it! Very good recipe!

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7 users found this review helpful

Reviewer:

Soulchicky

Reviewed: Jan. 17, 2010

This came out really good, but I did make some changes. I added Italian seasoning and garlic powder to the flour mixture. I used chicken breasts that were on the small side and pounded them a little bit so they were about 1 inch thick instead of 2 inches. I also added half of a sliced onion in with the mushrooms. When I removed the chicken from the pan, I used another 1/2 cup of champagne to de-glaze the pan. Added in a full pint of cream (just slightly more than 2 cups), 2 chicken bouillon cubes, garlic powder, salt, and 1/3 cup grated Parmesan cheese. Turned out great! This recipe is well worth trying and was a great base for me to work with. Thanks so much!

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5 users found this review helpful