Reviewed: Mar. 6, 2012

Not a big fan of this. The chicken turned out nice and juicy, but the "crust" from the flour and browning it was just mushy. Maybe I did it wrong? The gravy is not gravy...it's just soup. I added some other seasonings to the flour and the flavor was okay.

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Reviewer:

jenniferdavis1177

Reviewed: Aug. 18, 2011

I decided to try this recipe tonight & it was fantastic! I only tweaked a few minor things. I added in a little bit of garlic powder to the flour & I waited to put the cheese on until the last 15 minutes. I served the chicken over buttered egg noodles. It was perfection!

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Reviewer:

kmelane

Cooking Level: Intermediate

Home Town: Le Claire, Iowa, USA

Reviewed: Jan. 8, 2011

Thanks for the recipe. I did add salt, pepper and garlic powder to flour for coating chicken breasts before browning. Also added diced tomatoes and white wine to the sauce. Baked uncovered for 30-40 minutes then topped each chicken breast with lots of cheddar cheese for the last 10 minutes of baking time. Delicious! Will make again.

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Reviewer:

Deb

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Cooking Level: Intermediate

Living In: Floral Park, New York, USA

Reviewed: Oct. 21, 2010

SUPER YUMMY! I will make it again!

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Reviewer:

Gloria T.

Cooking Level: Intermediate

Reviewed: Oct. 10, 2010

I did not care for this recipe.

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Reviewer:

Charcell

Cooking Level: Intermediate

Reviewed: Aug. 2, 2010

This tasted pretty good considering how easy it was. The sauce was pretty thin, but we just spooned it over the chicken and the rice I made. Will definatly make again.

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