Reviewed: Aug. 20, 2005

I loved this recipe! It came out great and my whole family loved it!

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SADAMSMOUSE

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Spearfish, South Dakota, USA

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Reviewed: Aug. 17, 2005

This chicken was relatively good, needed a few changes. Will not add the cheese next time till just before serving as it tends to over cook and get to hard. Will add a little white wine for that extra pizzaz and I will season the chicken breats better

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LADYCOSSETTE

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Reviewed: Aug. 10, 2005

Definitely follow what other reviewers have written-- saute the mushrooms in olive oil and garlic first(I used 4 chopped cloves-yum!), season the eggs with salt and pepper, use italian breadcrumbs, add a can of cream of mushroom soup with the broth & add the cheese the last 5 minutes or so. The soup and broth make a perfect gravy to serve it with rice. I also dipped the chicken in flour before dipping in eggs (it seems to help the breading stay on better). Remember that the mushrooms will shrink so don't think you have too many. I think I needed more. If you love mushrooms you will love this recipe.

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AF22

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Reviewed: Aug. 9, 2005

Followed some other suggestions and added a few of my own...sauted mushrooms first and added garlic and green onions. Added a can of golden mushroom soup and specified amount of chicken broth to pan with mushrooms...heated just until the broth and soup came together. Used panko bread crumbs and added italian seasoning and salt/pepper. Split very thick chicken breasts in half (length wise) so they would cook quicker (plus I'm not a big fan of big thick chicken breasts). Fried chicken in another large pan with an oven proof handle. Poured mushroom mixture over chicken in skillet (omitted the cheese) and placed in oven (didn't want another dirty pan to wash). Cooked up some egg noodles, put chicken on a separate plate and added noodles to the hot pan with the sauce to incorporate. Put sauce and noodles in a beautiful pasta bowl, placed chicken on top and added fresh parsley sprigs for garnish. Served with steamed asparagus. Nice meal!

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KLPATTERSON

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Duluth, Georgia, USA

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Reviewed: Jul. 30, 2005

This was a pretty big hit with my household. Not my favorite way to prepare chicken, but it does make for a good "comfort food" dish.

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Rhonda Rowley

Cooking Level: Expert

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Reviewed: Jul. 16, 2005

Excellent recipe! And very easy to make. A good choice to turn plain old chicken breast into something memorable. Even my six-year-old liked it, and that's saying something.

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Rick and Kendall

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Reviewed: Jul. 15, 2005

Easy to make and looks impressive! I used grated mozzarella and white wine in place of chicken broth. Yum! We'll make this again!

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CHELLEY

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Reviewed: Jul. 10, 2005

Delicious - the whole family love it. I've done it with adding a can of chicken soup and without it, and both are good. Made it multiple times already.

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SAROMASY

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Jun. 29, 2005

I substituted flour for bread crumsb since I did not have bread crumbs. It was okay - my husband liked it but I did not really care for it - so will not make again.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 14, 2005

My husband is somewhat a picky eater, and he LOVED this. Thank you very much.

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QUEENANNE6483

Cooking Level: Expert

Home Town: Bucyrus, Ohio, USA

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Reviewed: Jun. 14, 2005

my boyfriend raved about this chicken, devouring every bite along the way! i thought it tasted pretty yummy too! the only change i made was to saute the mushrooms ahead of time. the chicken breasts were plump & juicy. thank you kim!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 24, 2005

Excellent! Got rave reviews from my boyfriend and his picky son. Easy to make and very yummy. Will definitely make again. Thanks!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: May 6, 2005

Really good with a few changes(as suggested by other reviewers). You need to sautee the mushrooms first (I used olive oil & garlic). Replaced the water with chicken broth and added a can of cream of mushroom soup. I added oregano, cracked pepper & rosemary to the bread crumbs.

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HappyFamily

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Reviewed: May 3, 2005

Excellent! I make this on a regular basis!

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JAZZGOTSOUL

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Reviewed: Apr. 27, 2005

This was great, I love mushrooms. The mozzarella was a wonderful addition and the chicken came out fantastically moist.

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KazMc

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Reviewed: Apr. 4, 2005

Great recipe! Very simple and delicious. A few years ago, this was the very first recipe I tried from the website. Since then I continue to make it for my husband and I and we love it.

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JodiG

Cooking Level: Intermediate

Home Town: Decatur, Indiana, USA

Living In: Westerville, Ohio, USA

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Reviewed: Mar. 31, 2005

My husband and mom loved this recipe. However, I wasn't impressed and my 3 yr. old (who loves anything chicken) wouldn't touch it.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Mar. 3, 2005

Awesome! This is a wonderful recipe.

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SANDRARENEE

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Reviewed: Feb. 26, 2005

I thought this was very good - I LOVE mushrooms so I used more than the recipe called for (about 4 cups) and next time I make it I'll use even more than that! I used italian seasoned bread crumbs with a little parmesan cheese and black pepper added. I only had shredded mozzarella on hand and will make sure to have sliced mozz. for the next time. The chicken was very moist! The bottom of the chicken was a little mushy from the broth, but I didn't mind. Thanks for the recipe!

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Michelle

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Reviewed: Feb. 12, 2005

My boyfriend loves this and suggests it all the time, but i'm not the biggest fan. We've done it with and without adding cream of mushroom soup, and disagree which is better. Also, I like to add thyme to the mushrooms for some more flavor.

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