Reviewed: Jul. 8, 2008

Very good meal. I served it over mashed potatoes. Its a keeper!

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Reviewed: Apr. 10, 2008

hummm...i don't get it, this was bland and boring. i want to say something good about it, but.... i pounded the chicken to make sure it was tender...and it was. i did not have parsley, but would really make it that much better? it was just a bland sauce with mushrooms...mixed with chicken.

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TRACYENGEL

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Reviewed: Apr. 7, 2008

I was a doubter, but I tried it and was pleasantly surprised. I enjoy my hot/spicy foods so this was a far cry from any of that. It had a nice subtle flavor and a good consistency in the sauce. I did not coat the chicken in flour in an attempt to save a few calories but it still was good. I will keep this one in my recipe file.

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Lily

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 23, 2008

**Edit- I made it with mashed potatoes, it's a whole new dish! YUM!!**Good basic recipe. I too added chopped onions with the mushrooms, and added some seasoned salt to the flour, and then some to the sauce. I also used chicken broth instead of water. I'll definitely make it again, next time I'll serve it over mashed potatoes. My boyfriend said he's already looking forward to the leftovers for lunch tomorrow!

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Jenny

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Queens, New York, USA

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Reviewed: Mar. 23, 2008

This is a regular in our house! I use cream of mushroom soup and chicken broth to give the sauce some oomph and to make extra. You can also add green or white sauteed onions if you desire. Adding some dry italian salad dressing mix to your flour will really help kick the flavor up a notch. Don't forget to add cold water to your cornstarch! The perfect partner for this is egg noodles. A great recipe for weeknight or for company. Always a winner.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Mar. 13, 2008

Very good! Make sure you salt and season the chicken and flour. Used sliced mushrooms, don't like canned or jarred. Also, took longer to cook the chicken than suggested.

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Weezie76

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Reviewed: Mar. 5, 2008

Many people made the comment that this recipe was a good base recipe- so I made a few changes and it was just yummy! The only changes I made were: I seasoned the flour with garlic powder, pepper & seasoning salt first and I sauted a chopped onion with the mushrooms. For ease I used chicken stock. I also added 1/4c fat free sour cream & a ton of pepper right before serving the dish. My family is full of picky eaters & they gobbled this up (after making sure there were no mushrooms visable on their plate!) The chicken was delicious & this recipe is a keeper!

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Feb. 20, 2008

It's a good base recipe, but seems like it needs something for a little more flavor. My family ate it and it was good, but not outstanding. I used chicken stock and added onions. The dish made a beautiful presentation over white rice.

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Juli

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Provo, Utah, USA

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Reviewed: Feb. 18, 2008

Delicious! I made with tenderloins so they would cook quicker, worked out great. I also added diced onion and some minced garlic to the sauteed mushrooms (i used fresh instead of canned). We had with mashed potatoes; the sauce makes great gravy! I will definitely make this again! This one's a keeper!

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imablair

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Reviewed: Feb. 15, 2008

I thought this was an excellent (and easy recipe). I followed other's suggestions and used chicken broth for the water/granules. I also seasoned my chicken before the flour and added a chopped onion. I also doubled the sauce because we like a lot of sauce.

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Nina

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Dec. 8, 2007

This chicken is really fast and easy. I'm not usually a fan of the pan-fried taste or texture, but this recipe makes a FABULOUS mushroom gravy. Yum, and really easy!

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sabesi

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 16, 2007

Made this tonight, the first bite my husband went nuts and told me how good it was. The only things I did differently were season my chicken how I do usually before adding it to the flour. I added some finely chopped onion to the fresh mushroom saute, and added about a tbsp of flour mixed with the gravy to thicken it up to pour over mashed potatoes..very very good!

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emma

Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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Reviewed: Sep. 26, 2007

I doubled this for my family of six and made a couple of changes. I used fresh mushrooms and sauteed an onion with them. I also used chicken stock instead of the water/bouillon mix. This was yummy and easy. Even my kids liked it!

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JessHem

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Sep. 15, 2007

Excellent! As other reviewers suggested, I substituted the water and chicken boullion & for Chicken Broth, and added a little salt & garlic. I also added a little flour to thicken the mixture. Will def. make again...Thank you!

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Laura

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Reviewed: May 16, 2007

I made thist onight using turkey cutlets. I used fresh mushrooms and added 2 T of fresh lemon juice to chiken broth/cornstrach mixturer. Served it with couscous; it was awesome! Thansk for the great recipe!

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CHATTYKRIS

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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Reviewed: Feb. 14, 2007

This was a wonderful recipe. I did use fresh mushrooms and chicken stock. Also I sauted some chopped finely chopped onions and minced garlic with the chicken breasts. YUM! I will be making this recipe again.

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amanda

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Reviewed: Dec. 17, 2006

This was really easy and really good! I recommend using fresh mushrooms rather than canned mushrooms because the flavor of a fresh mushroom is SO MUCH BETTER!! I'll be making this again!

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Oct. 27, 2006

All right, solid recipe. Rather bland for my taste.

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killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

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Reviewed: Oct. 9, 2006

Very good easy recipe! Thanks!

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highlandsranchcolorado

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Reviewed: Sep. 24, 2006

I loved it! I carmelized one large onion in olive oil with some minced garlic, then added the chicken (skinned split chicken breasts). I did not dredge the chicken in flour (unwanted extra calories). I then added fresh mushrooms and chicken broth instead of water. I doubled the amount of broth and added some pepper flakes for a little kick. I added a cup of rice to cook in the broth with the chicken and let the whole thing simmer for about 20 minutes. Mmmmm...Okay, so I guess I've changed the recipe a lot...but it is a great base to start from!

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