Reviewed: Jan. 28, 2008

Excellent recipe! It has great flavor and is soo easy and cheap to make. I followed Cindy's recommendation and made the sauce ahead of time, boy did that save a lot of time! Great tip! :) I also omited the celery salt since I didn't have any and just used a cup of chicken stock and omited the white wine. I will definitely make this again. I only used 5 chicken breasts since there is only 3 in our family that eats.

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proudmommaof2

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: Bedford, Texas, USA

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Reviewed: Nov. 26, 2007

So, so good. Made this and it was rated as superb by 3 hungry men who inhaled it. This will always be in my rotation as well!

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kturner120

Living In: Medford, Massachusetts, USA

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Reviewed: Sep. 19, 2007

This has a wonderful flavor! Even my kids, who won't eat mushrooms, eat this up, without knowing they're eating mushrooms! I think you only need to use 6 breasts for this recipe. To save time, I prepare the mushroom mixture earlier in the day, and refrigerate until ready to use. If you do this, the sauce will be thicker, but it thins as it cooks. My family didn't like it as much with the wine, so I omit the wine and use 1 cup of chicken broth. This gives it a milder flavor. I also omit the celery salt and the extra cheese on top. I have substituted cheddar cheese and, to me, it's just as good. One more tip that makes it easier for me: To get started, flatten 2 breasts and put those 2 in the skillet to brown while you flatten the others. By the time you pound the next 2 breasts flat, the first two are nice and brown, and so on. Served over egg noodles, this has become one of our favorite meals!

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Cindy T.

Cooking Level: Expert

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Reviewed: Aug. 1, 2007

I fixed this recipe as written and it was awesome. I fixed it with a combination of wild rice and asparagus and it was an awesome meal. Thanks for sharing.

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Maryanne Dixon

Cooking Level: Expert

Living In: Hershey, Pennsylvania, USA

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Reviewed: Jun. 21, 2007

I tweaked this a little...I skipped the celery salt and used sauteed celery instead. Subbed sherry for the white wine, because I had that on hand. And I skipped the mushrooms because the kids and I don't care for them (my hubbie does, but he wasn't cooking) :) Thanks for a good recipe!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jun. 14, 2007

This was a very nice chicken dish; I always love the extra dimension of flavor that adding wine to a dish gives and this one was no exception. I used the full amount of sauce but cut the amount of chicken in half for three of us; used one large portabello mushroom and used 1/2 celery seed and 1/2 celery salt due to some reviewers complaining of too much saltiness. In the future, I would serve this with rice as I think the sauce would be good drizzled over rice as a side dish. Thanks for the good recipe, Doreen!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 16, 2007

This was good except the directions weren't too clear. Like the butter called out is 1/4 cup and steps 2 and 3 each call for a 1/4 cup. Fight through the directions and you'll get a good 4 star chicken.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 1, 2007

Very good! Left out the celery salt and white pepper, just used regular S&P. Used an entire 10 oz. package of sliced mushrooms. The husband thought it was good too!

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CHEEKY*MONKEY

Cooking Level: Expert

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Reviewed: Feb. 20, 2007

Ok flavor but I have another white wine mushroom sauce that I like better!

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Kimberly

Home Town: Chesapeake, Virginia, USA

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Reviewed: Jan. 3, 2007

This recipe was a lot of work and not worth the effort in the end. The taste was just weird. I would definately cut back on the celery salt and the white pepper. I had to cook my chicken quite a bit longer than what the recipe called for. I served it with rice, but it would probably be better with noodles. I won't be trying this recipe again, I think it needs too many adjustments.

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 16, 2006

I had a dish similar to this at a reataurant, and thought it was great, but this one even tops that...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 9, 2006

This is what I would call a dish for company (but I'm not waiting for them to come to keep making this!) I didn't bother to pound the chicken, basically, because I didn't want the extra cleanup. It was cooked perfectly all the way through. I cut each huge mushroom in 16 wedges just because it gives it more texture and looks special. Fantastic recipe! Thanks for sharing.

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Sep. 26, 2006

Really good. I used black pepper and a Pinot Grigio. It was just a tiny bit salty for me (everyone else thought it was great), next time I'll cut the celery salt in 1/2. I suggest you taste first then add the celery salt to your liking.

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LikesGoodFood

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2006

Mmmm....this was delicious. I loved the creamy sauce on the chicken. It reminded me of a milder creamy chicken marsala. I added another clove of garlic and increased the mushrooms I put in because I love garlic and mushrooms. This recipe is a keeper!

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Sarah :o)

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2006

Yumm-o!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Aug. 4, 2006

I didn't like the flavor of this at all - all I could taste in the sauce was the celery salt and white pepper. Definately won't be making this one again.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jul. 25, 2006

This had an interesting flavour. My husband liked it but I thought it tasted kind of like chicken soup. I didn't bother with putting it in the oven and adding extra cheese to melt over the top.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 21, 2006

We liked this and didn't find the onion overpowering but then again we like onions. Thanks for a great post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 21, 2006

My husband loved it. My son would not eat it because he seen me put wine in it. Great recipe.I did not put the cheese on top, it was delicious.

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MBourgeois

Cooking Level: Beginning

Living In: Westwego, Louisiana, USA

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Reviewed: Jun. 19, 2006

This recipe turned out very well for me. I scaled it down a lot, 2 serving only. I served it with some nice steamed broccoli, and baked potatoes. Very yummy :)

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