Reviewed: Nov. 8, 2009

Served over orzo pasta. Very good.

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CLIFFORD BOREN

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Reviewed: Oct. 19, 2009

I did not like this recipe. Not one that I will try again.

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Heather

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Reviewed: Oct. 9, 2009

Very easy, very good! I added red peppers too which gave it a bit more color.

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SusieQ

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

I found this a delicious recipe - made a few adjustments - I did pound the chicken breast, dried it off and just lightly dredged it with flour (so likely used 1/2 tbsp flour). I used Crimini mushrooms (which I find hold their shape and seem to give off less water in cooking), about 1 tbsp of green onion, 1/2 cup of 3.5% milk and 1 tsp of Dijon mustard. I didn't boil it, but brought the 'sauce' just below a boil. Tasty indeed.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 4, 2009

I thought this recipe was very good but I did have a few changes. I didn't cut the chicken in half or pound it down. Instead I took the chicken out of the package and seasoned it with powder and a dash of cumin (which really makes the recipe). I cooked up the chicken the way it was in a pan with chicken broth (to make it softer) and then added the ingredients above with some red pepper and sour cream instead of heavy whipping cream. It was great with some wild rice and asparagus! Would make again!

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orangepopsicle

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2009

I cut down on the flour ... and added fresh thyme ... delicious!

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Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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Reviewed: Mar. 10, 2008

Ok, here's what I did- and my husband loved it! I seasoned my flour with garlic powder and herb seasonings. Once I finished browning the chicken, I took all the chicken out. I then added 1/2 of a chopped onion, 4 cloves chopped garlic, and sauteed for 2-3 minutes. I then added 2 different types of mushrooms, shitake and button, all sliced (we like a lot of mushrooms). After a couple of minutes, I added about a cup of white wine, and let that simmer to burn off any alcohol. Then, I added 1/2 and 1/2, and about a cup and 1/2 of chicken broth. At this point, I also added in the dijon mustard. To make the sauce thicker (because I didn't use the heavy cream), I added a slurry to the sauce. I then poured the sauce on top of the chicken and put it in the oven on 350 for about 15 minutes. My husband said "We need to add this into the rotation!" YUM!

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Marnie

Cooking Level: Expert

Home Town: Skokie, Illinois, USA

Living In: Hollywood, Florida, USA

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Reviewed: Jan. 30, 2008

this was a geat recipe I have actually been using it way befor it was on the all recipes site but I use some table onions and I put 1/2cup py fav wine in the sauce then I poor it over some wild rice very very good it looks really fancy to friends in family will think you spent all day on it well worth making

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elaine

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Reviewed: Jul. 28, 2007

The only thing missing from this recipe is flavor in the sauce. I added sauted onion & garlic with a pinch of dry mustard and it was much better.

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Elizabeth

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Huntley, Illinois, USA

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Reviewed: Feb. 1, 2007

Very good, easy, and fast! I think it will become a "working late" staple in our house. I followed the recipes except the scallions- only had red onion on hand.

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J. Lawson

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 26, 2007

Quick and easy! For one serving, I used 1/2 cup half and half and 2 tbsp mustard but I guess it depends on the strength of the brand you're using. For an even quicker meal, use canned mushrooms!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jan. 10, 2007

The chicken turned out okay, it didn't seem like there was enough flavor to it. Also, I only used about 2/3 of the cream stated, and it was still too much sauce. I would definetly suggest cutting the cream in half.

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Alla

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Reviewed: Nov. 28, 2006

Made this dish tonight for my mum and i. I didnt use as much cream it would have been too much. After bringing the mixture to boil i simmered for a while to thicken the sauce. Overall a really nice and tasty dish. I would make again definitely.

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laurie

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Reviewed: Nov. 22, 2006

loved this recipe--the chicken turned out juicy and tender--my kids had two helpings each--i let it simmer on the stove for a few extra minutes so the cream souce would thicken--great recipe

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Michele80

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Reviewed: Oct. 22, 2006

We absolutly LOVE this recipe. It has become a staple in our menu planning!

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GypsybvW

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 12, 2006

This was pretty good. I did add the red pepper as suggested and I also added fresh spinach during the last few minutes and it added a great taste. I also served this over noodles since it appeared to have a lot of sauce. I would def. make this again.

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AHC

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Reviewed: Aug. 10, 2006

This turned out MUCH better than I thought it would! I made it with chestnut mushrooms, and I also threw in some diced yellow onion as well as green. I thought that perhaps 1.5 cups of heavy cream would be too much, but the sauce was just SO delicious, I was glad there was lots of it! I wouldn't hesitate to make this again, especially for company. Thanks so much, Mike!

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Caroline C

Cooking Level: Expert

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Reviewed: May 1, 2006

Delicious, quick and easy to make. I highly recommentd it!

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Reviewer:

CESCUER

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Reviewed: Jan. 12, 2006

Very good recipe. I did take the tip and use a red pepper which really dressed the dish up. I also used a yellow onion because that is what I had on hand. After the chicken was done, I removed it from the pan and then sauteed the onion, mushrooms and red pepper in about 3 T butter. After I added the cream and mustard and let it simmer I poured it over the chicken breast.

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