Reviewed: Jul. 4, 2008

My husband wasn't too keen of this recipe when I first tried it, so I spiced the flour up a bit the second time round. I added some chili powder, ground pepper, pinch of salt and sugar, and 1 tsp of parsley flakes along with half a teaspoon of dried fine herbs. Instead of using just plain butter, I spit it in half with garlic butter. I served it with cooked spaghetti and steamed asparagus spears The difference was remarkable. I got rave reviews! Thanks for giving us the foundation for a good recipe that we can play around with.

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Viki

Cooking Level: Expert

Home Town: Sutton, Quebec, Canada

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Reviewed: May 21, 2008

Well, let me see here. After having read the reviews of others I kinda combined them and added a few changes of my own. I had a packet of Shake -n- Bake just laying around about to expire so I said, 'why not' and used that mostly in place of flour. I still added a few tablespoons of flour though. Also added some oregano, italian seasonings, garlic powder, and black pepper to the mix and combined them in a bowl. Since I love my foods rich and creamy I decided this needed a sauce. I grabbed a jar of tomato basil pasta sauce, added a large spoonful or two of sour cream and then mixed in the heavy cream with the sauce. I poured it over the chicken and baked it for 20 minutes. Took it out and addedthe mushrooms and topped with a parmesan and mozzerella cheese combination and baked another 15 min. Absolutely delish!!

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kelcath33

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Reviewed: May 12, 2008

Wow!! This was delicious. I added/changed a few different things. Instead of using cream I used a can of mushroom soup and added it to baby bella mushrooms and green peppers that I cut up and sauteed. I mixed the sautee and stirred in the mushroom soup. I added the mixture twenty minutes into the cooking process. I also took the other suggestions of seasoning the butter and the flour. In the flour I also added a few leaves of fresh basil. My boyfriend and I love it!! It is always fun to add your own flare to a great recipe. Delicious!!!

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aelaine

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Reviewed: Apr. 9, 2008

This recipe has some issues. First, the flour needs to be seasoned otherwise the chicken is flavorless. Use caution with the amount of salt used - using a salty cheese on top will increase the saltiness of the dish. Second, Parmesan cheese doesn't accent the mushrooms very well - Swiss may be a better option. Finally, the curdling that some people have complained about isn't curdling. It is the flour and cream mixing to form a lumpy "gravy" if you will. In order to prevent the lumpiness, either breadcrumbs should be used as others mentioned or the chicken should be pan fried before the cream and mushrooms are added. I will not be making again, nor would I recommend it. While the flavor is okay, it will take too much effort to tweak the recipe to make it really good.

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Wyatt's Mommy

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Reviewed: Mar. 27, 2008

Tasty and easy. I used fat-free half and half it was plenty thick and my picky hubby couldn't tell the difference. I also used canned mushrooms, as I forgot to buy fresh - they were fine as well. I tried to spice it up, but didn't use enough garlic powder and such. I should warn you that this is a truly WHITE dinner. I served it with steamed veggies and put it over rice. It would be good with noodles as well.

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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Feb. 17, 2008

I made this with alfredo sauce from this site along with fettuccine. Together I give it fours stars, but each recipe on their own would probably get two stars from me. As recommended I put garlic, pepper and onion powder in the flour mix. I also sauteed the mushrooms a little with butter and fresh garlic. The chicken itself was bland, I think it needs to be marinated, but I'm not sure in what.

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chaseaidan

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

There's nothing special about his recipe. It's one of those things I might make again if I need to throw something together last minute and happen to have all the ingredients.

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Kate

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 3, 2008

Thank you for your recipe. I've had it printed since 10-4-2001. I couldn't review it then because I wasn't a member. It was very well liked by myself and my family. Your recipe has a happy face drawn on it, that proves to me that is worth 5 stars. I know I've made it plenty of times and I'll make it again.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Sep. 9, 2007

Made this with 1/2 & 1/2, seasoned the flour, used less butter added garlic as suggested. It was good but I'd add even more garlic next time. The sauce did curdle as it sat, next time I think I'll make a light cream sauce instead just pouring on the 1/2 & 1/2. Good mushroom flavor and very easy.

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cccme

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Jul. 13, 2007

WONDERFUL!!!!!!!!!

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Tracy

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Reviewed: Mar. 23, 2007

Made a few changes with this recipe. I used half and half istead of heavy whipping cream. I also seasoned the flour with Lawrys seasoning salt, garlic powder and pepper. Seasoned the butter too with garlic salt and pepper. I added the half and half the last 20 minutes of cooking so it would not currdle as it had with another review. I also sauted the mushrooms along with a yellow onion and a green bell pepper in butter then added them the last 15 minutes. This is a great recipe. I will be making again and again!! Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 4, 2007

This was yummy! Added spice and garlic as suggested and used half and half, bread crumbs and swiss because I didn't have the other. Will make again.

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Carolyn

Cooking Level: Intermediate

Living In: Blairstown, New Jersey, USA

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Reviewed: Dec. 9, 2006

mmm this turned out perfect. ofcourse i seasoned the flour with garlic and onion powder, italian seasoning, salt, and pepper. after i had the breasts ready to go in the oven in the pan i also sprinkled some more italian seasoning on them. at about the last 5 minutes in the oven i added a small can of sweet pees over them. i don't think they could have come out better!

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wendymarie

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Reviewed: Oct. 10, 2006

This was easy & tasty but the cream curdled so it wasn't very appealing to look at. I'd cook it again in a heartbeat if I knew how to keep it from curdling.

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Katie

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Reviewed: Jun. 29, 2006

My husband and I loved this recipe. I took the advice of others. I added salt, pepper, garlic powder and herbs de provence to the flour. I sauteed the mushrooms with some fresh spinach, fresh garlic, and sherry. I served over angel hair pasta. Delicious!

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ICOOK4U2

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 27, 2006

Great simple recipe! Of course, I wanted a lot more flavor & flaire...I added salt, pepper, garlic powder & herbs du provence in the coating for a little more flavor. I didn't have whole cream on hand, so I replaced it with 1/2 & 1/2. I also sauteed my mushrooms with olive oil, butter & white wine and added it to the oven cooked chicken. Shredded swiss cheese was added at the end and broiled until light brown. Yummy!

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Tracy St.Onge-Lamie

Cooking Level: Expert

Home Town: Burlington, Vermont, USA

Living In: Olympia, Washington, USA

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Reviewed: Mar. 1, 2006

This recipe was awesome! It definetly needed some garlic and more parmesan cheese.

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nychrissil

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Reviewed: Feb. 26, 2006

Great Recipe! Just my .02, added about 3 cloves of garlic and used Vigo bread crumbs rather than just flour. I would say the garlic is a must though. By far one of the best and easiest dinner I've made from this site.

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MarknMis

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Reviewed: Jan. 29, 2006

Very good and easy.

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JENNIFERPURDIN

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Reviewed: Jan. 7, 2006

The texture and taste were good, but a bit bland. I'll try adding some garlic next time.

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Kate S.

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