The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 7, 2009
Easy recipe, average taste. can be kicked up a bit with garlic and lemon. I also used whole wheat flour and fat free broth for a healthier version. If you can put your own spin on this one its a great recipe to keep!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 1, 2008
My daughter said she would rate this 3 1/2 stars based on taste. She thought the gravy had too much wine/herb flavor and would have preferred something more "chickeny". However, I bumped my rating up to 4 stars because the recipe is so easy to make. You do need to be careful to add the gravy/flour mixture very slowly and stir hard to prevent lumps.
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Cooking Level: Intermediate

Home Town: Middletown, New York, USA
Living In: Pompano Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 21, 2008
Had to share: I just figured out a good way to use frozen chicken breasts with this recipe: When you saute the chicken in the first step, just use a little extra oil and cook the chicken all the way through to browned. Set chicken aside. Then make the sauce (you dont' have to simmer 30 minutes) and pour over the chicken. Delicious results in about the same total time!
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Photo by Sarah in Newcastle

Cooking Level: Intermediate

Home Town: Colfax, California, USA
Living In: Newcastle, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 9, 2008
really good. followed the recipe exact except i used chicken stock instead of broth. reduced the juice a little bit before putting the chicken in. sauce was so tasty and delicious. I will make this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 31, 2008
This is a keeper. My husband and I both loved it. The only change I made was making the rouX in the pan instead of the flour water mixure. I served with mashed potatoes and fiddleheads and my husband took the leftovers in for lunch the next day. Thank you for a delicious dinner.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 12, 2008
We thought it was OK. The sauce was a bit sour. My youngest daughter wouldn't eat it, me and my oldest daughter added some sweetener and found it OK that way, my hubby ate it but said it was just OK.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 17, 2007
This is fantastic! Served with smashed potatoes and poured the yummy sauce over like gravy...tasty! The only thing I added was crushed garlic. Also, I used Chardonnay as the wine. Don't know if that makes a difference or not. Can't wait to make again!
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Cooking Level: Expert

Home Town: Chesterfield, Indiana, USA
Living In: Zionsville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 31, 2007
Lara! I found you! This recipe is awesome and your cooking is gourmet as always!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 9, 2007
This dish is so quick and easy but full of flavor. It's not even that bad for you! My husband asks for it once a week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 3, 2007
I always follow to a T and it turns out fantastic without any left overs! This is quick and easy to make. Great tasting moist chicken breast. Outstanding recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 12, 2007
It's true, this is a great starter recipe which is why it deserves full marks. After I initially cooked the chicken, I pulled them off and then put 3 T flour and 3 T butter in the pan. After that was slightly browned and bubbly I whisked in the wine and water. It wasn't clumpy at all. In went a bunch of fresh rosemary, thyme and oregano, then the chicken. Make sure you check your chicken! That's why the recipe says "or until chicken is cooked through". If it was overcooked, that's not the recipe's fault. :) 15 more minutes is what it took for mine.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Sandy, Utah, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 8, 2007
I probably would not make this again-it was not bad, but just tasteless, even after I made some minor changes to the recipe that added flavor- I seasoned the chicken with salt, pepper, garlic powder and dried italian herbs, seared it in a pan, made a roux, added the white wine, stock and some fresh garlic and fresh herbs...not only was the sauce a bland, unattractive color, it was totally bland in taste too...I am glad that I made the changes that I did or it would have been REALLY tasteless!!
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Cooking Level: Expert

Home Town: Arlington, Texas, USA
Living In: Atlantic Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 8, 2007
Love it, like the author says, if you read her "review" on the recipe, it is a base or starter, match it to what you want or are serving with it.
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lkn

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 7, 2007
As others mentioned, my flour/water mixture clumped up, and the cook time was far longer than needed so my chicken turned out a little tough. I will try it with a roux and shorter cook time next time, and rerate if it turns out better!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 18, 2007
I had a problem with the flour mixture getting clumpy in the sauce and my chicken turned out a little tough, but the taste was very very yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 10, 2007
Delicious! Thanks, I will make this again.
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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 4.29 star rating.
Reviewed: Mar. 22, 2006
I made a roux instead of the flour/water mixture and added some garlic for more flavor. With some small modifications, this is a keeper.
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Kym

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 31, 2006
my husband loved this recipe. It was just the tiniest bit bland for me (I LOVE spicy) and I could taste the raw flour. I will definitely make it again but next time will prepare a roux to add to the sauce rather than the flour/water combo. I know it adds some fat, but they say "fat is flavor"! Thanks for the terrific recipe!
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Cooking Level: Expert

Home Town: Saint Helena, California, USA
Living In: Napa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 30, 2006
I have made this recipe many times and it is always delicious. I spice it up a bit but the basics are thte same. Very easy with a delicious gravy. Great staple for your weekly menu.
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Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA
Living In: Roswell, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 8, 2006
This recipe was wonderful, low-fat and easy. I omitted the salt and just used the seas. salt. I cut the chicken breasts into chicken fingers. It cooked faster and it was very easy to serve over a bed of rice.
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