Reviewed: Nov. 3, 2009

We had this tonight for dinner, outstanding recipe. Didn't use celery salt and used an 8 oz package of mushrooms, will make again.

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Shecooks

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Reviewed: Oct. 28, 2009

Very good. I didn't have any white wine on hand, so I used 1/2 bottle of a lite beer and it still had the unique savory flavor. My boyfriend doesn't like mushrooms, so I ommitted them. Next time I will just have him pick them out because the dish seemed like it was missing something. I will definitly be making this recipe again.

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DanaE

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Reviewed: Oct. 24, 2009

Boy did this turn out delicious! After reading many of the reviewers I made the following changes: use half the chicken, but keep the sauce the same and reduce the celery salt. I also used less butter in both parts to make it a little less fatty. I bet it would have tasted even better if I had of used all the butter. I don't regret any of these changes as it turned out perfect. I will definitely be making this again.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

Very good i only had 3 huuuuge chicken breast that i pounded as thin as i could. Left the sauce the same. I did not use celery salt or white pepper... still great wine flavor that i love. Too many steps for me next time i will do as others suggest and make the sauce and bronw the chicken in advance.

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: May 20, 2009

Amazingly good and very easy to make.

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Holly R

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Reviewed: Feb. 22, 2009

Oh my goodness! This is a wonderful dish! So elegant and light and tasty! I split two large breasts and pounded them thin. Kept the sauce amounts the same. Other than adding some of Emeril's Essence to the flour, I followed the recipe exactly. Served it with rice pilaf and mixed veggies. Went down well with the same Pinot Grigot I used in the sauce. Great dish for company - you can make a lot of it (and the sauce in advance). Do your sides while the chicken bakes. I'm definitely adding this to my "favorites" list.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jan. 24, 2009

Very tasty. I used about half as much olive oil as the recipe called for butter, skipped the celery salt and added about 1 tsp. Italian seasonings.

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Juliana

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Reviewed: Jan. 3, 2009

Thumbs up! Family loved it! This recipe is a keeper!

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BLEMBO

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Reviewed: Nov. 13, 2008

Made this with "fake" chicken, Worthington's canned meatfree chicken, and a mozzarella/provolone cheese mix instead of monterey jack and it was still DELICIOUS. Made more sauce than called for (adding another T of flour and a cup of water in addition to a full cup of wine and a cup of the juice from the canned "chicken"). Topped with panko bread crumbs instead of more cheese. Was salty so shouldn't add salt to flour/batter. Added minced celery to mushroom mix rather than celery salt later, and used oyster mushrooms. Served steamed broccoli on the side and might add that to the casserole next time. YUM!

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SNOWCROFT

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Reviewed: Nov. 12, 2008

This was a very good recipe. I did need to double the sauce because there just wasnt enough. It was a little cheesy but Im not saying that was a bad thing. I will make this again!

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Jangel1569

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Reviewed: Nov. 11, 2008

I did brown my chicken then make the sauce in the same pan to pick up the extra flavor. I made extra sauce and glad I did - it's really good.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Nov. 3, 2008

We really liked this. I actually followed the recipe exactly, with the exception of using 4 chicken breast halves instead of 8, and not measuring the presliced mushrooms I had. It was really tasty, and I will make it again.

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Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

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Reviewed: Jul. 29, 2008

We thought this was delicious. Unfortunately, I didn't have mushrooms, which I love, but that's okay. I butterflied the chicken, so two breasts fed my family of four and it only had to bake for about 15 min.-20 min., can't remember now. I served with fake mashed potatoes (cauliflower) and steamed broccoli.

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Cheri

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Reviewed: May 1, 2008

It was OK. I am willing to give it another shot but might make some changes

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TRACYANNE78

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Reviewed: Apr. 5, 2008

I improvised with this recipe - not really reading the directions - but it turned out delicious & loved the combination of ingredients! I tried Parmesan the 2nd time & prefer Monterey jack cheese.

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 2, 2008

A little too salty for us. Will keep and try again cutting back on the celery salt. Other than that, very tasty.

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MUTTSY

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Feb. 23, 2008

This recipe was really great!! I had actually made it the first time and froze it to eat it after I had given birth...Boy was I thrilled to bake this a week post partum!! It was fantastic. We served it with wild rice and steamed veggies.

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Feb. 23, 2008

Will definitely make again. Only change was to use a few tablespoons fresh celery because I dont have celery salt.

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notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Feb. 16, 2008

I wouldn't think you would want this much onion in it. I didn't use any and had planned on putting in a little onion powder, but forgot. I agree with others, it was a tad too salty. Not as bad after baking as when the sauce was cooking, but next time I think I will cut 1/2 the celery salt. May add some celery seed for the other 1/2. May also make sure I use unsalted butter, or I may just use chicken broth instead of stock. Stock seems too salty like bullion is. That may help as well. I will save this one, and will make it again sometime.

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Jeff

Cooking Level: Expert

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Reviewed: Jan. 31, 2008

Everyone really seemed to like this one. per other reviewers, I made the sauce in advance and even browned the chicken a few hours before and refrigerated them until time of assembly. I had some leftover turkey bacon in the fridge and layered that on top of the chicken, then poured over the sauce and then more cheese, covered and baked until chicken was cooked through and cheese was melted. Loved the fact that no "cream" of whatever soup was needed for the sauce. It was creamy and thick and delicious. Served with herbed angle hair and a salad. Thanks!

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