Reviewed: Aug. 2, 2008

wonderful! Fantastic aroma filled the kitchen.

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Goldylox

	Cooking Level: Intermediate Living In: Sebastian, Florida, USA
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Reviewed: Jul. 29, 2008

This was so easy, I could do it with my toddler at my feet! And she loved it. I only had canned mushrooms, but it worked well. This will go into rotation! The best part is the recipe is so easy that I have it memorized already!

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msumissa

	Cooking Level: Intermediate
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Reviewed: Jul. 24, 2008

I thought this recipe was pretty good. The sauce had good flavor and the chicken was moist. The only thing I will do different next time is leave out the bread crumbs and just flour the chicken. I didn't think this was needed.

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TRACYANNE78


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Reviewed: Feb. 28, 2008

I always make it without the cheese. It is really elegant, even with canned mushrooms in place of the fresh. I have found that if you do not want to serve it right away, you can make it in advance, but keep the sauce separate until serving. Then pour over the warm chicken cutlets and you're done!

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twkitchen


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Reviewed: May 3, 2007

i have no time to thaw or even preheat anything. but this recipe is great! i had a meal ready in 35 min. the wine is not overpowering-recipe keeps the chicken moist and full of flavor. absolutely love this recipe.

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NOTIMECOOK


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Reviewed: Jan. 11, 2007

Yum. I breaded these with crushed up cheesy croutons and it turned out really quite good.

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whitv


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Reviewed: Jan. 11, 2007

Great recipe. The whole family loved it! Great served with mashed potatoes and rolls. The white wine adds a yummy flavor to an ordinary gravy.

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Sarah

	Cooking Level: Intermediate
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Reviewed: Jan. 6, 2007

Very easy and delicious! I flatened chicken first, used italian bread crumbs and doubled the sauce. This was NOT too bland as other posters stated. The sauce was perfect with the subtle wine flavor. Any more seasoning and that would be lost.

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Morecowbell

	Cooking Level: Intermediate Home Town: West Haven, Connecticut, USA
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Reviewed: Nov. 21, 2006

This is a tasty recipe. I didn't change a thing.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Sep. 21, 2006

I loved this recipe. After I sauted the chicken and removed them, I first sauted a finely minced garlic and shallot for just a minute before I added the mushrooms. And you could definitely double the wine and broth for more sauce. However, I did not add the cheese at the end. Just didn't need it. My husband really liked this and said he would like to have it again.

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LLJOST

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Christiansted, Saint Croix, U. S. Virgin Islands
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Reviewed: Jan. 6, 2006

This was really easy and my husband said it was "awesome." I served it over jasmine rice and the mushroom sauce was phenomenal. Even the kids liked it.

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beck1123

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Chesterfield, Missouri, USA
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Reviewed: May 3, 2005

This was ok and has potential but lacked flavor. It needed something. I will try again and try some herbs. Tasted just a little too much like just white wine and flour. I think it should be a little more savory.

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EMMA_LOU


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Reviewed: Nov. 2, 2004

Really good! Took other people's suggestions and added my own seasonings. I doubled the sauce recipe to mix with pasta. Husband raved about it! You should definately give this recipe a try!

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SIMPLYSIMPLE

	Cooking Level: Intermediate Home Town: San Rafael, California, USA
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Reviewed: Oct. 31, 2004

This is a very yummy recipe...but I recommend you pound those chicken breasts really thin - and add garlic, salt and italian seasonings..to really add flavor. My husband loved it!

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JILLTOONS

	Cooking Level: Expert Living In: Tacoma, Washington, USA
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Reviewed: Sep. 19, 2004

Good receipe,...makes a nice thick sauce. I didnt have any chicken broth so I added extra wine, water, and to add more flavor I added salt, pepper, garlic powder and some sugar. Delicious, thanks!!

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MARYBETH


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Reviewed: Mar. 18, 2004

This was really good. I had to pound the chicken flat. I used fresh mozzarella instead of shredded and had angel hair pasta with it. It was very good. Thanks for the post.

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TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: Jun. 3, 2003

This was good-everyone enjoyed it. I used Italian flavored bread crumbs and used garlic salt on the chicken to increase flavor.

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teresa


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