Reviewed: Nov. 5, 2009

So delicious!! I omitted the flour and added more mushrooms, but other than that I followed the directions, and it turned out amazing!! I will definitely be making this dish often.

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LITTLENIKI727

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Reviewed: Nov. 5, 2009

Something different, but I really enjoyed it.

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Cassandra

Cooking Level: Intermediate

Home Town: Front Royal, Virginia, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 4, 2009

left out the flour like the others said to do and it was great!

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ashp

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Nov. 2, 2009

We liked this. It had a very strong oder while cooking but was fortunately much milder tasting.

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Oct. 29, 2009

This dish was passable, not too bad, and not great either. I will probably make it again.

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Jaymes

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Reviewed: Oct. 29, 2009

I made this last night and we loved it. I left out the flour because its not necessary and served with mashed cauliflower and sugar snap peas. Excellent recipe.

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BROOKE

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

I love to make this easy recipe! I agree with a previous review and only use 1/8 cup of balsamic vinegar. I also add a large diced onion with the mushrooms and serve it over brown rice. Delicious!!

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Sophie

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Reviewed: Oct. 28, 2009

Understand that this recipe makes a good (not great) chicken. We followed the recipe for the sauce as is and did not care for it. We drained the sauce off of the mushrooms and had a very ho hum chicken dish. When I see a dish on this site that more than 1,000 people have rated greater than four stars, I REALLY expect more.

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gem4

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Reviewed: Oct. 25, 2009

i really liked this recipe, however I wasn't sure what to do with the garlic. Unless I missed something I didn't see what to do with the garlic, to chop it, mince it,or leave it whole so I left it whole. Since my husband isn't a huge fan of garlic that gave me the flavor without it being over powering. I would definitely make this again.

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Nancy1225

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Oct. 24, 2009

I didn't flour the chicken like most people said. Instead, at the end I thickened up the sauce with corn starch. I had no bay leaves so I omitted that as well. However, I didn't think this was an amazing recipe. I thought it was just ok. Not something I would prepare if company was coming over. On the other hand my husband loved it, and said he would definately eat it again. I guess to each his own....

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Northport Cooker

Cooking Level: Intermediate

Home Town: Jackson Heights, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Oct. 23, 2009

Easy, Flavorful, and low in fat! I Grilled the chicken breast after I evened it out and dipped it in white wine, and took it out early from the sauce to keep it moist. I used the same amount listed for the sauce but only 2 chicken breast halves, so I would double the sauce if I were to use 4 halves. i didn't have any thyme or bay leaves, so I used sage, and it still turned out good. Added a teaspoon of honey to enhance the sweetness and thickness.

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aielena

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Reviewed: Oct. 23, 2009

Wow! This recipe couldn't be any better and doesn't need to have anything changed. Thank you for sharing! It is easy, wonderful tasting and something I'd be proud to cook for a crowd. Thank you, Colleenlora.

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Linda Hayes

Cooking Level: Intermediate

Living In: Palmdale, California, USA

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Reviewed: Oct. 22, 2009

Great Recipe! Even my kids liked it! I would definitely make again. Thanks

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Oct. 21, 2009

Absolutely scrumptious! This sauce is so heavenly, I could drink it! I follow this recipe exactly as written except without the breading for the chicken and adding a tad bit of cornstarch at the end instead. This is a must-have with rice.

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Mikki

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Oct. 20, 2009

Tastes great. Even my four year old ate it. I had a hard time getting the sauce to reduce properly. After I had already plated it I realized I hadn't finished the sauce with the butter. This would have thickened the sauce...oops! It was still very good, and easy. I will make this again.

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Mariekan

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Reviewed: Oct. 19, 2009

It was yummy, but I made a few adjustments...I followed others' recommendations, and omitted dredging the chicken. I seasoned and browned both sides, removed the chicken, sauteed mushrooms, garlic (2 cloves) and onions, scrapping up the browned bits. I added the vinegar, about 1c. broth, bay leaves and tarragon because I had no thyme. I simmered for a few minutes, put the chicken back in to finish cooking. removed them again, I found the sauce a little acidic, so I added more broth to dilute the vinegar, and flour (approx. 3 tbsp) and sour cream (about 1/2c.) to make it creamier. Tossed it with noodles and chicken and it was yummy! next time I`m going to use a little less vinegar.

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Maleri

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Reviewed: Oct. 19, 2009

we really liked it but I will use a more robust balsamic vinegar next time. I used instant potatoes instead of flour. ended up using canned mushrooms and I think it would be much better with fresh. I just love this site. keep up the great suggestions. I learn a lot from the reviews too.

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gale

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Reviewed: Oct. 19, 2009

We loved this. I added onions and omitted the flour. I'm not a huge fan of mushrooms so next time I'm going to try artichokes instead of mushrooms. Great recipe!

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