Reviewed: Jan. 3, 2003

This recipe is awesome. I'm not a big mushroom lover, but I found myself going back for seconds. I used fresh mushrooms and I think that made all the difference in the world. I will defenitly make this again--and soon!

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DAN KRAMER

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Reviewed: Dec. 26, 2002

Excellent recipe. You will love it. I doubled the recipe and even my picky children had seconds. The second time I made it I added a little lemon juice even better.

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KAREN J.

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Reviewed: Nov. 27, 2002

Great I loved it, but not the best for children

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MR22445

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Reviewed: Nov. 15, 2002

This was a very basic--yet yummy--chicken dish. A definte keeper. It makes a pretty presentation with parsley sprinkled on top. I served it will white rice--extra sauce was great on the rice.

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KAYAKINGQUEENIE

Cooking Level: Expert

Home Town: Springfield, Vermont, USA

Living In: Brookline, Vermont, USA

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Reviewed: Aug. 19, 2002

We really enjoyed this recipe.The sauce was very tasty and delicious. The only change I made was to use Morton's Seasoning Blend in place of salt and pepper in the flour! We had it with rice and green peas. It was a great Sunday dinner.

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KATHY

Cooking Level: Expert

Home Town: Halifax, Virginia, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Jul. 22, 2002

So yummy and easy to make! I used light olive oil in place of the vegetable oil and omitted the butter. Substituted chicken broth for the water and bouillon granules & used 12 oz. fresh mushrooms, sliced, instead of canned. Tossed with spiral pasta. Delicious!

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MIRANDA

Cooking Level: Expert

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Reviewed: Jun. 13, 2002

This is such a great recipe to make when time is short. I've been able to prepare this using canned chicken broth and have on the table in less than 30 minutes. And the best part is that everyone loves it.

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Mary

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Reviewed: Jan. 16, 2002

I made this into a serving size for 6 and used 1cup of wine plus 2 cups water for the 3 cups water. I also added onions with the mushrooms when I sauted them. I didn't pound the chicken just browned it then put them with the sauce over top in an oven at 350 for an hour. It was so very, very good and easy. My husband said it was as good as Olive Garden!

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DIANA TENNES

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Reviewed: Jan. 9, 2002

This recipe was very good. Instead of the boullion, water and garlic powder, I used a roasted garlic flavored chicken broth. It worked great. I also used fresh mushrooms and they were wonderful in the sauce. I served it over buttermilk biscuits. Mmmmmmmm!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2002

What a great recipe! I too added mushrooms and served over brown rice. Will definately make again!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 20, 2001

This was really great. My husband absolutely loved it so it's a definite keeper :).

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2001

I used fresh mushrooms and added fresh garlic...very good, definately a keeper!

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Bonnie

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Reviewed: Nov. 22, 2001

A no-fail meal pleaser.

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GABY-GAYLE

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Reviewed: Aug. 12, 2001

I am so glad someone mentioned Old Bay seasoning, I tried it with this and fresh mushrooms, and it was just outa this world! Fantastic easy recipe, will use it a lot. The mushroom sauce is one I can carry into many recipes. Thanks much!

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CATJENKINS

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: New Holland, Pennsylvania, USA

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Reviewed: May 17, 2001

This was delicious! What a nice gravy (yum) Great over rice or noodles...family devoured it!

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VICNORM

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Reviewed: May 10, 2001

This recipe is a winner at our house. Even my 13 year old son who hates eveything licked his plate clean and wanted to know when we could have it again...Susan

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SUSAN SMITH

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Reviewed: Apr. 9, 2001

This was a great recipe and very simple. I seasoned my flour with Old Bay Seasoning, and it turned out really good. Thanks for the recipe--we'll be having this again!

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