Reviewed: May 19, 2013

Loved this, but I can't leave well enough alone. My variations: 1. Fresh thyme bundle, chopped fresh oregano, 2 bay leaves, and 2 garlic cloves as my flavor base 2. Reduced Sodium Better than Bullion so I could control the salt content 3. Dredged raw chicken in flour, onion powder, pepper, light salt to give it a nice browning when it cooked 4. Finished sauce with some unsalted butter - cuts the acid of the wine and smooths out the sauce 5. Threw in angel hair pasta and miscellaneous cooked veggies at the end (I just thawed some frozen faves). I also stretched the sauce a bit with some pasta water. These little flourishes did not really add much time to the cooking and they resulted in a really nice dish.

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Reviewer:

Fly by Light

Cooking Level: Intermediate

Reviewed: Apr. 28, 2013

I followed the recipe as written. It was good.

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Reviewer:

may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Apr. 17, 2013

Not good at all. I followed the recipe exactly and the sauce was waaaayyyy too salty to eat and the chicken was bland and tasteless. I will not be making this again, with or without alterations.

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Reviewer:

Tink517

Cooking Level: Intermediate

Home Town: Windsor Mill, Maryland, USA

Living In: Glen Burnie, Maryland, USA

Reviewed: Jan. 11, 2013

Easy and tastes complicated!

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Reviewer:

SaritaW

Reviewed: Jan. 7, 2013

This is a nice recipe . I didn't have any flavour boost so I used about a half box of Campbells Stock First , had to let it simmer longer . But I think that was a good thing , the chicken took on even more flavour . Only other changes I used dried thyme and used 2 shallots ( 1 I put in with the chicken while it browned up ). Of course I added salt & pepper . This is a great recipe because it would change to whatever type of wine you used . Might even try this with some rosemary added to it .Served with mashed potatoes & string beans . The only thing I would say to people who don't like the taste of wine you might want to try another recipe . Or maybe use chicken stock instead of wine .

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Reviewer:

dhiggins

Reviewed: Jan. 5, 2013

Easy cheap and very flavorful. My family loved it.

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Reviewer:

hiserodtm

Reviewed: Jan. 1, 2013

I loved this recipe. I cooked fresh sliced mushrooms with the shallots. I didn't have the Swanson broth so I used chicken stock. I added a little corn starch to thicken the broth and white wine sauce and served it with rice pilaf. Fast, easy meal.

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Reviewer:

Love2Cook

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

Reviewed: Dec. 23, 2012

A similar recipe is a family favorite. Flour chicken pieces and brown in margarine or butter. Pour on low sodium chicken broth (homemade if u have it) and white wine. Add to taste dry fines herbs, parsley, and garlic powder. Simmer til cooked. Never tried the shallots but probably wouldn't hurt it.

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Reviewer:

cajudy

Reviewed: Dec. 21, 2012

I only had dried thyme on hand, but this still turned out great! Very easy to make and great flavor.

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Reviewer:

LHDSCHMITT

Reviewed: Dec. 19, 2012

A really good, easy recipe! I used dried thyme - what I had on hand - and it was excellent. DH wants me to double the sauce next time so we have extra on hand for . . . sopping?

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