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Outstanding Chicken Dinner

“An excellent taste for chicken - quick and easy to make! Boneless chicken breasts may also be used. My sister gave me this suggestion, and when I tasted the cream sauce she made for the chicken - WOW - I couldn't wait for the whole meal! If there are any ingredients that you don't like, such as mushrooms, or artichoke, simply omit them. It is the sauce that is the stunning aspect - and not the traditional 'canned soup' sauce!! ENJOY!!”

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Reviewed: Nov. 16, 2009

This recipe is AMAZING! I make it every year now for Christmas Eve for my in-laws. As other reviewers have stated, there is a lot of extra sauce left over. I have found that it works wonders the next day over some pasta noodles. My husband raves to family and friends about this recipe. I use fat free half and half to cut down on the fat and not as much butter to saute the mushrooms. All in all a wonderful recipe that I will continue using!

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Nikki

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Reviewed: Apr. 22, 2009

Everyone I make this for LOVES it! Thanks so much for this recipe! We use it over and over!

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Liz3

Cooking Level: Beginning

Home Town: Prescott, Arizona, USA

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Reviewed: Feb. 25, 2009

Good recipe; but, again, way too much flour. When finished it was a thick paste that wouldn't pour. Perhaps I added flour too slowly at a medium low temperature. So keep the broth in case you need to thin out your sauce. Overall, the chicken was tender, the flavor was good, preparation easy.

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ToddL

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Reviewed: Dec. 3, 2008

Thanks for the great recipe! Wow! I have not tasted a sause like that in a long time. My husband said, "cant we just eat the sause!" I ended up adding the extra 1/2 cup of broth back in, along with extra half and half and 1/4 more of flower to balance out the extra liquid I put in. I also added extra parmesan and about 1/2 teaspoon of Garlic power!

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junebug2630

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Reviewed: Jun. 17, 2008

WOW! I make this all of the time and never get sick of it! The first time I made it, I had no mushrooms-so I substituted with fresh sundried tomatoes. Also, keep the discarded broth until you're done cooking. I find that I need to add some to thin out the sauce. But all in all, it's great. I thought making it for company would be risky, but I did anyway...and they loved it too!

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Famiglia Felice

Cooking Level: Intermediate

Home Town: West Orange, New Jersey, USA

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Reviewed: Feb. 28, 2008

This was an excellent recipe! Everyone in my family loved it. I used thyme instead of rosemary since that's what I had on hand and it was still great. Thank you

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garlicandonions

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Reviewed: Feb. 27, 2008

definitely an outstanding recipe! I edited it by using 3/4 stick butter, 1/4 cup of flour and 3/4 cup of parm cheese and it seemed just thick enough. I also added some chicken seasoning to the sauce (just a dash). This is the first meal I have ever made that my boyfriend has said "wow" after tasting! I served with Parmesan garlic asparagus and mashed potatoes

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Megan J

Cooking Level: Intermediate

Home Town: Waterford, Connecticut, USA

Living In: Fairfield, Connecticut, USA

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Reviewed: Feb. 20, 2008

This is an awesome recipe! Even my kids like it. I have baan known to alter my recipes, with this one when I dont have enough chicken breasts for everyone, I cube them up and put them in the sauce and then cover a baked crescent roll crust with it, then bake it for a few minutes more. I even took it cubed up in the sauce only in a crock pot to a family gathering and it was a huge success. If you have picky eaters you could always puree the mushrooms and artichoke hearts and mix them is so no one knows they are there.

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Kris

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Reviewed: Nov. 7, 2007

I prefer other artichoke chicken recipe in my recipe box

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 11, 2007

I absolutely loved this recipe. Didn't need to change a thing. This recipe is a bit timely to make, but in the end is really worth it because it is fantastic! Thank you so much for this recipe!

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eganzer

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 8, 2007

I thought it was good....it doesn't look pretty to eat though. Especially if you have leftovers. Nobody would touch it after that.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jun. 25, 2007

We loved it!

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Lauryl

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2007

This was good, but only after I changed it around a little. The recipe calls for WAY too much butter and flour for the roux - 2 T each would be sufficient. Also, I would scale the sauce back a bit, it makes a TON. I didn't poach my chicken, yuck, instead sauted it in butter/oil, removed from pan and tented, then cooked mushrooms, etc. in the same pan (w/some onion), then added butter, flour, chicken stock, half & half artichokes, etc. right to the sauce. Instead of baking the chicken, which would overcook it, I finished it in the skillet. Much easier and yummy.

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Nikki

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Newark, New Jersey, USA

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Reviewed: Jan. 12, 2007

The whole famly loved it. Very rich but delicious

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Dana

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Reviewed: Jan. 8, 2007

This recipe was pretty bad. I followed the recipe exactly but substituted 2% milk for the half & half. I thought this might make the sauce a little thinner but I was wrong. The sauce tasted and looked like a pile of mashed potatoes on chicken. The chicken was super chewy, I think from simmering in the Chicken stock for 20 min. and then baking for an additional 30 min. The recipe states something about being much better than a traditional "can soup" sauce. I strongly dissagree! Campbells tastes a whole lot better than this sauce!

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jsschick

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Reviewed: Dec. 20, 2006

Really good flavor. I only used a tablespoon of flour and it still was too thick. Also, the sauce separated very fast and I ended up with a lot of oil on the bottom of the pan when I took it out of the oven. It wasn't very appetizing. But it did taste good still.

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HANNAH82

Home Town: Klamath Falls, Oregon, USA

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Reviewed: Dec. 19, 2006

First of all, WAY too much flour for that amount of liquid. It formed a paste and I had to add more chicken broth and half and half to thin it out. Next time I would add only 1/4 cup of butter and only a few tablespoons of flour. Second, when I tasted the sauce before putting it over the chicken, it was BLAND, BLAND, BLAND. I added more rosemary, plus some garlic powder, thyme, and cayenne pepper. I thought the sauce turned out pretty good with these modifications, but the majority of the flavor came from the crimini mushrooms and artichoke hearts. My husband thought that the chicken was so bland that it made the whole dish bland. Next time I would saute the chicken in some spices instead of braising it in the chicken broth.

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Brynne

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Reviewed: Dec. 11, 2006

Sorry, but I was not impressed with this recipe at all!

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sagedoodlebug

Cooking Level: Expert

Living In: Bartow, Florida, USA

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Reviewed: Nov. 9, 2006

I made this recipe with boneless breasts and I used a combination of parmesan and mozzerella the cheese on top brown and was delicious

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jennifersbakedgoods

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

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Reviewed: Oct. 25, 2006

Very tasty sauce, but I have to agree with previous reviewers about the flour! WAY too much...turned sauce a little "pasty"! Didn't affect the taste though! I also sauteed some chopped garlic with the mushrooms for an added "zip"! Will definitely try again as my hubby loved it!

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