The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 27, 2009
i did everything on this recipe except add cheese. i dont really like cheese but i dont think it had any effect on the taste because it was DELICIOUS!!!! it was so moist and flavorful. not too salty at all. my friend liked it too and i consider her picky! i dont think u need to pan fry the mushrooms, theres a nice bite to it when u cook it in the oven. leaving out the cheese and cream of mushroom like many suggested saved me a lot of calories too! yummmm!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 21, 2009
My family really liked this. I did what others suggested and sauteed the mushrooms first. Other than that, I followed the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 19, 2009
This was very good. I agree with the others slight tweeks. It is a bit bland as written in the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 13, 2009
Delicious!!!! I followed suggestions of others and this recipe got rave reviews from my family. I sauteed the mushrooms in a teeny bit of olive oil with some fresh minced garlic and a splash of white wine (don't overdo them!). I used swiss cheese instead of the mozzarella and am really glad I did because it gave the dish a more interesting flavor. I mixed the chicken broth with a can of reduced fat cream of mushroom soup. Including the soup makes for a nice gravy that goes well with rice or pasta on the side. Next time I'm going to try skipping the egg bath/bread crumb dip before browning the chicken just to make the dish a bit lighter. This is definitely a keeper.
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Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA
Living In: Taunton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 12, 2009
Delicious! This is one of our new favorites. I wouldn't change a thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 2, 2009
Really good and easy. Made a half recipe with two large boneless breasts. I used canned sliced portobello mushrooms and a chicken bouillon cube with a 1/2 c. water instead of stock. No sliced cheese, so just added shredded mozarella at the beginning. So moist and beautiful but the tiniest bit bland, so maybe some pepper on the chicken next time. But maybe not. Easy for a weeknight and husband liked it. Served with wild rice. Used a thermometer to check temp--seemed to take 25 minutes.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 28, 2009
This was great! I did saute the mushrooms first and added cream of mushroom soup to the broth. Served with rice and green beans. Even my picky kids liked it. Will definately make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 27, 2009
This was a great recipe!!! I made a few changes to it by adding some bacon which I cooked and crumbled. And like other reviews I used a can of cream of mushroom soup and waited to add the cheese until the last 5-8 minutes. Great with rice!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 20, 2009
Although the taste of this was good I will not make it again. The sauce was not thick. I had to pour the juice into a skillet and add thickener. The chicken was tender but there were so many steps and LOTS of dirty dishes to show for it. Maybe I did it wrong but I had a dish for the eggs, crumbs, the raw chicken dish before it had the breading, the skillet (twice) and then the oven pan. Sorry, this was too much work for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 19, 2009
This is delicious. I made a couple of suggested changes -- added cream of mushroom soup, sauteed my mushrooms before putting them in the pan. I didn't have enough fresh mushrooms, so I supplemented with some canned (which I sauteed with the fresh; they tasted great). I coated the chicken with panko breadcrumbs that I seasoned with salt, pepper, garlic powder, and onion powder. I was also in a hurry and pounded the chicken breasts to be about 1/2" thick in hopes of speeding up cooking time. The dish was done in 30 min, and the chicken was surprisingly tender, not even requiring a knife to cut it. This recipe was a delicious surprise!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 17, 2009
Wonderful recipe. I doubled the mushrooms. I also agree with another reviewer, add cream of mushroom soup.
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 16, 2009
This was a simple and tasty meal. I served it with rice and broccoli and the family loved it. Also, the leftovers were even better than the oringinal night meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 11, 2009
Fantastic recipe. Took the advice of some of the reviewers and made the following changes: * Doubled the amount of mushrooms used * Sauteed mushrooms in garlic and olive oil before using them * Used 12 oz. and put on 5 min before chicken was finished in oven * After chicken was removed from oven, added corn starch to thicken leftover sauce in tray Possible changes for next time: * use more broth to create more sauce (once thickened) * use 16oz of mozzarella
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 7, 2009
The best thing about this chicken was that it came out really moist. I had pretty big breasts (hee hee!), so I pounded them flatter than they were before breading them. My only complaint about the recipe was that it came out a little bland. This was even after I added some Lawry's season salt and parmesan to the breading mixture. I would have liked to have had just a little more flavor.
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Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA
Living In: Coralville, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 7, 2009
We loved this. What a surprise! Even our 5 year old girl had 3rds.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 3, 2009
The mushrooms and mozarella cheese really made the chicken taste good. On the third day of leftovers, it start getting old.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 3, 2009
Great flavor though it took me longer than it said for prep time. Next time I plan on trying it without breading the chicken, I didn't feel it added any flavor. Also used the suggestion of a can of cream of mushroom definitely a delicious addition without being overpowering.
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Cooking Level: Intermediate

Living In: Justin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 27, 2008
super yummy! Added a can of cream of mushroom as suggested by others, and served over egg noodles with some broccoli on the side.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2008
This recipe was super delicious and easy to make. I found the sauce a bit too liquidy though. Next time I might try it with heavy creme instead of water (for the chicken broth cubes). Also I mixed the left over egg mass with the left over bread crumbs and cooked them next to the chicken in the pan. Afterwards I layered it on top of the chicken, which made a great topping together with the mushrooms!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 20, 2008
I made the recommended changes- sauteed mushrooms and garlic and added a can of cream of mushroom soup to the broth and also added a bit of swiss cheese to the mozzarella for more flavor- awesome add in! Added cheese the last 15 minutes of baking along with a shake of parmesan and bread crumbs. A winner.
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