Reviewed: Nov. 2, 2009

this is a great recipe! over rice or noodles - the children always ask for it.

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Reviewed: Oct. 24, 2009

Excellent recipie I will definitly add this to my box. I doubled the gravy and added onions,green beans,and carrots to the mix. Cooking it like a stew with very thick gravy. Came out so good. Thanks to this web site I am becoming a better cook. Or at least that is what my family is telling me, ha ha ha.

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John

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Reviewed: Jul. 8, 2009

We really enjoyed this. Nothing fancy, but a good weeknight meal. I doubled the amount of gravy, and still didn't think that was enough, so I might triple it next time. I served it over rice with a side of green beans, and it was a nice change of pace. I'll make it again.

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Boos_Mommy

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Reviewed: Apr. 15, 2009

I didn't think there was anything special about this.

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carrie z

Cooking Level: Beginning

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Reviewed: Mar. 6, 2009

This is a solid weeknight recipe.

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annette77

Home Town: Columbia, South Carolina, USA

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Reviewed: Aug. 28, 2008

Easy to make. For healthier eating use the EVOO, although one table. of vegetable oil and one of butter isn't going to kill a person. The recipe says to add the roux to the hot mixture. That will cause lumps. Heat the broth first, then add the flour. When it thickens add to the hot mixture. Fixing gravy this way will always prevent lumps. Flour has to be cooked a bit before adding to a hot mixture. Cornstarch doesn't.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: May 30, 2008

I've come to a point where this dish has become a regular meal in my house. Over time, the outcome of the recipe has turned out better and better. I like to brown the chicken pieces quite a bit before adding the broth mixture. Also, I add some onion powder for more flavor. I like to make this with rice or potatoes. I give this recipe 5 stars! It's excellent.

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Shannon

Cooking Level: Expert

Living In: Radcliff, Kentucky, USA

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Reviewed: May 8, 2008

This was a 10 out of 10 for my family! We loved it! I think I may have added black pepper and garlic powder, oh yeah, more flour too. Will make this again soon!

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Mama Manders

Cooking Level: Expert

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Reviewed: Mar. 15, 2008

This was quite good. I made it just as directed and I'm sure I'll make it again.

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Feb. 7, 2008

My kids and I all enjoy this recipe. My boyfriend, not so much. We have it with mashed potatoes and I double the gravy ingredients to make sure we have enough for the potatoes!

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Cris

Cooking Level: Expert

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Reviewed: Jun. 13, 2007

This was great! I read the reviews before making it and was surprised that there were complaints of it being bland or salty, since the recipe says to taste it and then season to taste. You could have a lot of fun with this recipe by changing the seasonings. I put the chicken, spices and flour in a ziplock bag and tossed it. It made it easy to coat. I would suggest lowering the heat when adding the roue to the pan. Mine clumped up. I ended up pouring the gravy into a bowl and using an immersion blender to get rid of the lumps. I then returned it to the pan to complete the recipe. My son had two helpings of mashed potatoes with the gravy on top, and ate all of the chicken except for the last three pieces. Then he said, "this is bland." I tapped a little seasoned salt on top and he scarfed the rest down. To each his own. P.S. I think this would be fantastic with a little white wine in the gravy.

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Luv2Cook501

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Reviewed: Mar. 21, 2007

My fiance liked it. It was ok but I think the problem was I had trouble with the gravy. Next time I might try it a little different

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sexseagirl49

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Reviewed: Sep. 7, 2006

It was ok. It was very juicy, but bland.

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ranastar

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Reviewed: Jun. 28, 2006

I thought it was a tad bland at first, but then doctored it up. Was very good the next day for leftovers.

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Chrysten

Cooking Level: Intermediate

Home Town: Saint Edward, Nebraska, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 20, 2006

I followed the recipe exactly. My husband loved it and even took the leftovers for lunch the next day. I thought it was good but a little salty.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: May 13, 2006

This was pretty darn good. Only change we made was to use EVOO in place of the vegetable oil and added some crushed pepper flakes for a little kick. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 31, 2006

Threw this together one night because I had all the ingredients on hand. Both of my "boys" like it, even my 7 year-old food snob!

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connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Mar. 23, 2006

DELICIOUS!!!!! So easy to make...so easy to eat!!! I'm thinking of using this recipe for the base for a chicken pot pie....Thanks for a great recipe!!

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GRAM51

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Reviewed: Mar. 21, 2006

This was awesome! It was super easy and alot different from the normal for once! Followed the directions but had to double it because I had 3 pounds of breast defrosted! Will make again! GIVE IT A TRY!

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 27, 2006

This was quite good made as is! I added a little Italian seasoning to the chicken with the salt, pepper and flour, and although I made it scaled it to one, i minced a whole clove of garlic. (okay, not exactly made as the recipe said). If you added lemon juice, it would be close to chicken piccata! It was easy, and had that rich taste that I think chicken broth brings. Next time i will flour the chicken more, so it browns more, and serve it over rice. And yes, i used more flour than the recipe called for. All in all, i really liked it, and i will make it again for sure!

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