Reviewed: Mar. 8, 2010

I didn't think this would taste so good but it was excellent and my husband and toddlers loved it also. I had to make a few substitutions. For the light whipping cream I used equal parts of milk and heavy cream. I didn't have any sherry so I used rice vinegar. Very easy to make and we will make it again soon.

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Reviewer:

lele

Reviewed: Feb. 12, 2010

This was unbelievably good! Served it with steamed brown rice and green beans. Use butter, NOT margarine, in the first step, and use all the ingredients when you try it the first time, then adjust it if you must. This goes in my permanent file!

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Reviewer:

Auntie M

Cooking Level: Expert

Home Town: Hooker, Oklahoma, USA

Living In: Scott City, Kansas, USA

Reviewed: Nov. 19, 2009

This was not good. Bland bland bland.

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Reviewer:

Danielle_U

Reviewed: Aug. 20, 2009

Excellent meal I used fresh mushrooms. I did find the sauce a little too thick.

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Reviewer:

Bill Kinahan

Reviewed: Mar. 15, 2009

This is a good dish. Very tastey and fairly simple. I did make some changes. I like to use fresh mushrooms, so I sauteed 1/2 lb. in some olive oil and butter, along with a couple cloves of minced garlic. Then I added the soup, sherry, etc. I used milk instead of cream and seasoned the chicken with salt and pepper. The terragon adds a "freshness" to the dish. Great served over rice to soak up the sauce. I recommend this recipe.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Dec. 2, 2008

We split this recipe in half for 2 and it was excellent.

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Reviewer:

Jannette

Cooking Level: Expert

Living In: Cambria, California, USA

Reviewed: Jun. 18, 2008

This actually surprised me. Not the prettiest dish I've ever seen, but it's chock full of flavor. My changes: Cream of Chicken 'N' Mushroom soup. (left out the additional 'shrooms). 1/2 cup of Half & Half. In place of sherry, I just splashed in some Mexican Vanilla (about 2 tsp worth). Instead of terragon, I used Penzey's Pasta Sprinkle. And, a bit more cilantro. Easy and delish!

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Dec. 23, 2007

It was worth the try but no one was nuts about it. I won't make it again.

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Reviewer:

BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

Reviewed: Apr. 4, 2007

Tasted like a short cut to Chicken Marsala. I used Marsala wine, heavy whipping cream and fresh mushrooms and did not have the tarragon. Other than those substitutions I followed the recipe and it was so simple, quick and delicious.

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Reviewer:

Leigh Ann

Reviewed: Mar. 28, 2007

Very tasty! My toddlers love it (minus the mushrooms- more for me :)! I use skim milk & chicken broth in place of cream and sherry. I also cut chicken into strips and cook on stovetop over med. heat in pan coated with cooking spray (to cut out oil and butter) for first half of cooking time, then bake with sauce for second half. Turns out moist and soft without the added fat! Fresh mushrooms and garlic make a difference!

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