Reviewed: Oct. 2, 2004

I also halved the amount of chicken, but used the full sauce amount. Also, I steamed about a cup of broccoli florets and stirred them in after removing chicken from oven. Served with white rice - really good!

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KATIEMUND

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Reviewed: Sep. 11, 2004

My husband says this was like eating at a gourmet restaurant. It was delicious. I did add more chicken broth and wine (about 3/4 cup of each). I served with Angel Hair Pasta. A Hit all the way around!

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JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 5, 2004

Even my husband's picky best friend said this was AMAZING! I served with lightly buttered egg noodles and zucchini. A lot of butter and cheese, but oh so good! Thanks

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JOBARBARA

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jul. 27, 2004

Pretty good - not a big flavor though. I will make again, but I will fry it longer - I fried until just brown and I think it needed a little more crunchy coating.

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CHEFBROOKS

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Reviewed: Jul. 7, 2004

This is a good recipe...I have made it several times and my boyfriend really liked it....Can be a little time consuming to make...

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jun. 13, 2004

This was fantastic! I read all the reviews before had and eliminated the celery salt and doubled the sauce. It was a huge hit and I will be making this again for my family and friends. Thank you Doreen!

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BABYMAKES5

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Reviewed: Jun. 8, 2004

It was more on the salty side than I like. But everyone seemed to like it. My husband would like me to make it again. I doubled the mushroom mixture and used half the amount of chicken and we still wanted more of the sauce mixture. Next time I will triple the mushroom mixture. I only used 2 Tbls of butter (one for each frying). Next time I probably wont use any and just use cooking spray.

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BELINDA

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Reviewed: Apr. 11, 2004

This was delicious! I've also found that this works very well if you use red wine and mozzarella cheese. A fantastic recipe, either way.

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iheartnitz

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Reviewed: Jan. 28, 2004

I used 4 breast halves, doubled the sauce (but kept salt and pepper proportions the same -- used regular salt and pepper, as didn't have the special stuff on hand). Served over pasta, but might try rice cooked in chicken broth next time. Delicious!

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Cristina

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Reviewed: Jan. 8, 2004

I can't believe anybody would give this less than 5 stars. I thought it was fantastic. I made it for guests and even the kids who are picky eaters loved it. This is a keeper.

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MNIER67

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Penfield, New York, USA

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Reviewed: Sep. 19, 2003

I've made this twice so far and the family all love it. The flavor is wonderful and the chicken is so tender, baking at only 300 degrees. But I can't give it 5 stars, since the recipe definitely needs tinkering with. I made it with only 4 breasts, but the same amount of sauce, as we wanted enough to put on rice or mashed potatoes. I use celery seed not salt, so I didn't find it salty. I also first browned the chicken, then made the sauce in the same pan. This way, I was able to cut back some on the 2nd bit of butter, plus the sauce has the chicken flavor. I LOVE butter, but this sauce can be greasy. I also added additional broth and wine. I may take another review's suggestion of adding sour cream.

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Amy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 17, 2003

Ive tried this several times and even tried changing the ingrediants. But it still turns out a little too bland for my taste.

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ANDLESLIE

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Reviewed: Sep. 7, 2003

Very Good! Will definitely make for company because it can be done ahead of time and then just popped in the oven when company arrives.

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DECAR48

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Reviewed: Aug. 13, 2003

Not our favorite. I didn't use any additional salt other than what was in the chicken broth. Used garlic powder and ground celery seed and was still a bit salty for my taste. Maybe, leave out the wine, use low sodium chicken broth, and add about 1/2 cup sour cream. Will stick with my grilled chicken breast smothered in white cheese sauce.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 7, 2003

This recipe was fantastic. Even my picky daughter loved it. She even ate it as leftovers, which she never eats leftovers.

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FresnoCook

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

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Reviewed: Jul. 1, 2003

Delicous!!!! Thanks for the recipe!

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LIBBY1979

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 4, 2003

This was GREAT! It wasn't to hard and the results were wonderful. The one thing that I do recommend is making a double patch of the sauce. I like my chicken smothered.

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CARMENAIDE

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Reviewed: Jun. 2, 2003

My family did not like this. The flavors just didn't seem to blend well together.

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KEROSKAM

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Reviewed: May 25, 2003

Made this for a dinner party & everyone LOVED IT!! I did use extra mushrooms, sliced not chopped, since we love mushrooms and I also added extra chicken broth to the sauce as mine came out a bit too thick. But this was a good thing since the sauce was so delicious it made more! I had two people ask for the recipe at dinner, I will definitely make this again!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 8, 2003

This was delicious! I used only 6 chicken breast and I doubled the sauce. I didn't use the wine. I tasted it first before I decided not to use the celery salt. I added 1/2 tsp. salt instead. I used all of a small can of Swanson low sodium chicken broth and used more cheese on top. If you want to serve over rice like I did, I barely had enough sauce for 2 portions even with doubling it, so I will triple it next time. We like a lot of sauce. Also served with a side of broccoli that tasted great with the sauce on it. Also baked at 325 degrees instead of 300. Very nice presentation if serving to guests. Doreen this was great! Thanks!

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awesome in tummy

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