Reviewed: Dec. 9, 2011

Absolutely delicious! I forgot to pick up mushrooms while at the grocery store, so I made this reciepe without it. I did make the sauce into a gravy with flour and water. I topped fresh cut green onions over it and served it with wheat pasta. The chicken was so tender and juicy! I will make this again!

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Reviewer:

Aaumpai

Reviewed: Oct. 24, 2011

Pretty good recipe. I just did this with chicken breasts in a deep frying pan on the stove. It works well. I thickened the sauce after and made some gravy for the mashed potatoes. It worked out great!

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Reviewer:

MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Apr. 16, 2011

This is a great dish. I made it with boneless chicken breast. I froze some for future dinners. I serve it over Carolina seasoned rice (the brown one sold in a long tube-like bag). My husband likes it and my 3 year old even eats it.

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Reviewer:

G-Money

Reviewed: Aug. 13, 2010

This turned out to be an excellent meal. As with any recipe you need to adjust the spices to your taste, which is why I started out with half the amount of spices and added more as I saw fit. I also did not get scary white or green chicken at all. The presentation was beautiful. I made this with wings and thighs, and the broth made an excellent gravy for rice. I do not recommend using wings, but a fleshier pieces if you go that route, like breasts or thighs. Thanks for sharing!

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Reviewer:

BadCook

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 1, 2010

This was a wonderful dish for the winter months. I made the gravy and mash pototoes w/ string beans. Chicken thighs works best. The flavor is awsome. Easy, quick and guest will think you cooked all day. .smile

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Reviewer:

Chef Dwayne Xavier

Cooking Level: Professional

Home Town: Baltimore, Maryland, USA

Living In: West Hollywood, California, USA

Reviewed: Sep. 7, 2009

I also used boneless chicken breast so it took less time to make. The herbs were fantastic I wouldn't change any of those. I'm giving it a 3 because the chicken had a scary white look to it that will affect presentation if that's important to you. Mostly though, I could tell something was missing from this recipe. It needed a kick of some sort. Next time I'll use some lemon seasoning or marinade to see if that helps.

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Reviewer:

Desirae

Reviewed: Jul. 16, 2009

I cooked this for my boyfriend's family and they loved it! When I cooked the onions & mushrooms, I threw the chicken in with it which gave it GREAT flavoring. I served bowtie pasta with Bertolli alfredo sauce..which kinda drowned the wonderful flavor of the chicken. I reccomend eating with rice.

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Reviewer:

sarahkathryn

Reviewed: Mar. 9, 2009

This was a little strong smelling even though we cut the herbs down slightly (due to my stomach problems) but it did taste very good. Despite the smell, the taste was not overpowering as I thought it would be. I think this is a great recipe to make and "make it your own" to your family's liking. I personally like it the way it is just cutting down on the herbs a little and served over pasta. I will be making this again.

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Reviewer:

susanslomski

Reviewed: Jan. 8, 2009

this was great.....I think that with any cook you must season to taste and I did just that and it did not take away from the original recipe. IT WAS GREAT....added a lil chilly pepper in the pot while the chicken was browning

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Reviewer:

Kershey5

Cooking Level: Intermediate

Reviewed: Dec. 5, 2006

My family LOVED this. The all of the seasonings made a very tasty gravy, and the chicken was so tender. I used an oven roaster and did it in the oven. I skipped mixing the seasonings in a bowl...and just sprinkled them right onto the roaster to my hearts content, and then poured in the broth & wine (really not having a problem with overwhelming greenness). I also added potatoes & carrots in with the shrooms and onion. Good eats lilsis, and thanks!

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