Reviewed: Dec. 29, 2005

I had such high hopes for this recipe - it features some of my favorite ingredients, but for some reason it just tasted awful. The brandy was overpowering and I ended up throwing most of it away. 3 stars because there is always the possibility that I goofed based on the other high reviews. Thanks, anyways!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Dec. 3, 2005

This recipe was so very delicious even the pickiest eater in the house came back for seconds, and thirds!!!! The flavors were a true compliment to each other and it was a breeze to prepare.

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luv2cook

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 16, 2005

I made this for Valentines Day and my boyfriend loved it. I don't like mushrooms so I didn't use those and I didn't add Brandy cause I didn't have any. I added a couple more artichokes and will probably just use the whole can next time cause I loved them plus I didn't know what to do with the rest of them except to throw it away. I will definitely make this again!!

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CHEFBOYOBROWN

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Oct. 20, 2005

The taste was alright. I thought it was kinda boring.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Sep. 2, 2005

This was absolutely lovely as a imprompt company dinner. I used good quality Italian style artichoke hearts because they generally have better taste than canned ones. Grated fresh Parmesan cheese over the finished plates right before serving. I also recommend trying it with thin pork chops also!

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Oct. 27, 2004

Made this last night and it was very good. I also made rice pilaf and steamed veggies and it was a hit!

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TMRIVAS

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Reviewed: May 27, 2004

I made this one for my fiance on Valentine's Day '04 as a special gift to her. She and I loved the dish. It was easy enough to put together, but will be smoother to complete the next time we use this recipe.

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ONEALKM

Cooking Level: Intermediate

Home Town: La Plata, Maryland, USA

Living In: Welcome, Maryland, USA

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Reviewed: Nov. 5, 2003

Hmmmm. How do I rate this one? Upon initial tasting of the dish, I didn't like it at all. After about an hour, the flavors seemed to meld together and made it taste pretty good. I doubt I will ever make this again. It was more time consuming than I thought. Went well with Rancho Zabacho Zinfindel.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 9, 2003

Excellent Recipe! My whole family loved it, and declard it a "keeper"!

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YANKFAN

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Reviewed: Jul. 7, 2003

Great recipe! This would make a great dish to serve to guests. We're having it again tonight at the request of my family -- they give it five stars, too!

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FARMERSQUEEN

Cooking Level: Expert

Home Town: Bloomfield Hills, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: May 29, 2003

Very good! The chicken came out very tender. I think I made the pan a little too hot so the vegetables weren't perfect...but I will definately make this again.

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LAURILAN

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Reviewed: Feb. 17, 2003

We thought this was a pretty good dish. The flavors were all very strong though. I didn't have Brandy so I used Marsala wine instead and the mushrooms and artichokes really soaked up the wine. Very intense flavors though. I didn't like the way the portobello mushrooms turned the sauce black. Might keep them seperate next time.

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COOPEY44

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Reviewed: Feb. 5, 2003

This was an Awesome meal! Thank you for putting it on here! I made this using all beef stock (1 cup) rather than using the brandy, and I used tenderized pork chops rather than chicken. The flavors really mesh well together! The tarragon is a nice complement to the artichokes...bravo! I recommend this recipe to anyone wanting something different that is very easy to make. I paired it with caramelized onions and red/orange bell peppers, and spinach almond brown rice, and the sauce went marvelously with the hole meal. I will definitely make this again.

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JMSCRUGGS78

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Reviewed: Dec. 23, 2002

I found this to be very tastey and found using an oak aged brandy gave it a mild woodsy taste. It was easy to prepare (although when multiplying the recipe, give yourself lots of lead time.) This is a keeper for me I will use it again for dinner parties.

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BEDWARDS99

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Oct. 18, 2002

I took this recipe to a friends home, and all the guests (4 other couples) also use AllRecipes, and we voted this recipe BEST OF SHOW! Directions don't say what to do with the portobello mushrooms but we cut them in large bite sized pieces. Also canned artichoke hearts can be really tough, so I recommend using jarred ones, drained. This is a FOREVER KEEPER!

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CAROLE ROCK

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Reviewed: Jun. 3, 2002

everyone loved this ^^ I had a little trouble when i doubled the recipe, the brandy was so over powering!! I fixed it with adding more water and another boulion cube ^^

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ROSEYCAT

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Reviewed: Apr. 25, 2002

My husband has been begging me for a new portobello mushroom dish. I tried this one, but neither of us liked it very much. The flavors didn't seem to go together as well as I had hoped. Although the chicken was tender, the onions seemed to overpower the mushroom flavor.

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JAS72

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Reviewed: Feb. 23, 2002

What a Valentine's Dinner we had! This was fantastic.

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chiefgirl0907

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Reviewed: Jan. 27, 2002

I was looking for something a little different so I tried this recipe. I made it exactly to the recipe and it turned out great! I loved the kick the brandy gave it! Lots of mmmmmmm's out of my boyfriend on this one!!

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amyhelen

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Reviewed: Oct. 15, 2001

I found the tarragon flavor to be too strong. Possibly try it with 1 teaspoon instead of the requested 2.

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JESSY HANLEY

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Chicken With Portobello Mushrooms and Artichokes

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