The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 15, 2009
This is a good basic recipe but it definitely needs more flavor. I added 1 clove garlic, half an onion sliced, and some freshly ground black pepper and it was still a little bland. The subtle taste of the wine and mushrooms is good but I think I will use more salt, pepper, onion, and garlic to season it next time.
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Home Town: Canal Fulton, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 1, 2008
great! I used 1/2 cup white wine and a whole can of chicken broth(instead of 1/2cup) and an extra tablespoon of flour, to make it a little less winey tasting. very good.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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Reviewed: Aug. 29, 2008
I decided to make this for dinner night with some friends. After reading some reviews that this could be a little on the bland side, I added some flavor by use of a marinade. While I was gone during the day, I marinated the chicken breasts with McCormick's Grill Mates® Zesty Herb Marinade. I also add some left over marinade to the skillet while sautéing the mushrooms. No problem with it being void of spice! Will probably make this again!
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Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Aug. 2, 2008
wonderful! Fantastic aroma filled the kitchen.
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Cooking Level: Intermediate

Living In: Sebastian, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 11, 2007
Yum. I breaded these with crushed up cheesy croutons and it turned out really quite good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

Home Town: West Haven, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 21, 2006
This is a tasty recipe. I didn't change a thing.
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Cooking Level: Expert

Living In: Empire, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Chesterfield, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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Cooking Level: Expert

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jan. 23, 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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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: May 27, 2003
I pounded the breasts thin to ensure even cooking, and I used Italian-seasoned bread crumbs as well as Italian herb-flavored chicken broth. Even with all of that extra Italian seasoning, it was still on the bland side. Maybe next time I'll add some cracked black peppercorn to the bread crumb mixture for more flavor. It is definitely worth trying again.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Seattle, Washington, USA

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