Reviewed: Sep. 26, 2005

This is great! I used lots of fresh mushrooms and fresh herbs instead of dried and it turned out fantastic

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Sep. 12, 2005

unfortunately i found this recipe to be quite bland. i'm glad i used fresh mushrooms, garlic and chicken broth in lieu of water because it gave this recipe some flavor and a 2 star rating for moisture.

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strive4mores

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Reviewed: Sep. 4, 2005

This is a great dish with a little tweaking. Canned mushrooms do NOT give this recipe justice- you should use fresh ones and it's much tastier if you're a 'schroom lover. I also used the buillion in the jar since I had it on hand. Also, just before serving, I put a slice of swiss or provolone cheese on top and it all just melts together and it's heavenly! Great base recipe and so yummy- Thanks!

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camsmom11

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 28, 2005

Fast and easy. ONe of my favorite chicken recipies. The taste reminds me of chicken dumplings. WOnderful!

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LITESHOE

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Reviewed: Aug. 18, 2005

This is a great dish and easy to prepare. I used a small containor of fresh mushrooms I sauteed with about six garlic cloves (instead of the can & dry), then removed the mushroom/garlic and put the chicken in the pan to fry up. I didn't pound the chicken and so it took about 8-10 minutes each side; next time I think I will wet the chicken first so a little more flower mixture (I used Old Bay, Kosher salt, fresh pepper, and a little Cayenne in the flour for flavor) sticks to the chicken. I also used 1/2 cup of stock and 1/2 cup white wine instead of the water & bouillon. Ok, so I made a lot of changes, but my fiancee absolutely loved it and thought it was so flavorful. I served it with Basmati rice and asparagus steamed with a couple teaspoons of white wine and a bit of butter. Dinner took about 45 minutes to make this way (but I cleaned as I went so that includes cleaning of the kitchen too).

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Drew

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Reviewed: Aug. 8, 2005

This recipe is sooo easy and sooo good. It was a big hit with my family!

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RachH

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Reviewed: Aug. 1, 2005

Super, Super good! I loved this and make it a lot now. I serve it with egg noodles. Yumm

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SPEEDYCIVICGURL

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Reviewed: Aug. 1, 2005

I made this recipe for my boyfriend and he loved it. I did make a few changes though, like many others I used fresh garlic and mushrooms. I also did not dredge the chicken in flour. Though the thing that stuck out the most was I used half of the water that was called for and substituted cream for the other half. Next time I will omit the water all together and use all cream (or milk). Yum! Yum! Very tasty. I served this over mashed potatoes. Great combo!

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FRBBY

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 27, 2005

THIS WAS AMAZING! I cooked it for my boyfreind and he loved it!!! I added extra mushroomsm because we love them...and It was perfect. GREAT!

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Mrs.Bellie

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Reviewed: Jun. 21, 2005

This was ok but a bit lacking in flavour. Maybe next time I'll put in a bit of white wine like another reviewer suggested. Quick and easy weeknight meal, though.

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yogamom

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2005

Great dinner! I took a few suggestions from other reviewers and used chicken broth instead of bouillon and water plus I used fresh mushrooms (and more of them). I also needed to add more cornstarch slurry to thicken the sauce at the end. But it was absolutely delicious! NOTE: I made the mistake of serving over egg noodles that didn't absorb the sauce...would be much better on rice like everyone else reviewing seemed to do!

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KATEMS4

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Reviewed: Jun. 10, 2005

Excellent!!! Everyone at the table loved this recipe! My husband couldn't believe it was healthy for us!

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RSTEPHENS44

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Reviewed: May 29, 2005

Great recipe. I added some onions, fresh parsley and garlic. Served it over rice and it was well recieved.

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MULLY38

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Reviewed: May 10, 2005

Easy and Delicious. My husband really liked it!

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ZGARF

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Reviewed: May 5, 2005

This was just okay. There is a much better recipe for chicken with mushrooms on this site. It's a picatta recipe so it has lemon and that's what I think was missing from this. It's called Chicken Picatta II.

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HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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Reviewed: Apr. 28, 2005

This was the first time i cooked chicken and actually wanted to eat it. My husband who is the pickest man alive loved it as well! It was a easy and fantastic recipe.

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ALLIEVAI

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Reviewed: Apr. 26, 2005

This is good! I added 1/4 cup white wine and so I had to double the corn starch to compensate. Also, not sure how much a "packet" of chicken bouillon is, but I ended up using 2 tsps. This dish reminded me of an entree I get at The Olive Garden - Chicken Vino Bianco. It would be great served over pasta with a side salad.

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LALA26

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Reviewed: Mar. 29, 2005

This was a delicious recipe. I sauteed the mushrooms with some minced garlic. I think that added to the flavor a lot. I will definately be making this again.

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HEATHERLOVES2COOK

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Reviewed: Mar. 24, 2005

Really good! Would make again!

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[jessica]

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2005

i make this when we have friends over and have gotten so many compliment. i half the butter and oil and double the mushrooms and all the incredients for the sauce (bc everyone always requests more sauce). Also, you may want to add a bit more cornstarch to make the sauce a bit thicker. I cook the sauce much longer than the recipe says, as well.

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