Reviewed: Feb. 15, 2006

This was a pretty good recipe. I followed what others said and added mushrooms. I didn't have chicken breast, so I used bonless thighs and it turned out well.

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MICHERIEAMOR

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Torrance, California, USA

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Reviewed: Jan. 29, 2006

I'd give this 4.5 stars. It was very yummy and easy. Definitely add some corn starch to thicken.

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DITTOBEAN

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Reviewed: Dec. 26, 2005

Gourmet flavor! Absolutely delicious. Very easy to make. Add fresh mushrooms to increase delicate flavors. Our whole family loved it. I've made it twice in two weeks.

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Terri

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Reviewed: Nov. 7, 2005

Excellent. My husband and I both loved this recipe very much. Lysa T.

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

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Reviewed: Nov. 3, 2005

Delicious, elegant and easy.

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LBROWN1213

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Reviewed: Oct. 29, 2005

Very good. Excellent over rice, and I suspect mashed potatoes would be equally as good. Make sure to reduce it down enough though, and/or add cornstarch/flour--it can be a bit too runny for the rice. I'll certainly make it again!

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sailor420

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Oct. 14, 2005

This was really good. I did add the mushrooms. it was quick and easy.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Oct. 14, 2005

This was wonderful- my husband loved it. We put it over rice, I think that's probably the best combo. It might also be quite nice over linguini though. I put in mushrooms, and I also used double the shallots. I used garlic salt instead of plain salt. I also thickened the sauce with a little bit of flour- but wow, nice base recipe. Enjoyed this a lot and will make it again for sure.

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Jola

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Reviewed: Oct. 2, 2005

Everyone in my family liked this recipe. I used some of the suggestions made by other reviewers. The only problem I found was that it was a little salty. My son liked the sauce on his potatoes.

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CGOLD68

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Reviewed: Sep. 27, 2005

I almost gave it 3 stars since i had to add a lot more chicken broth to make the sauce edible. Way too much wine,! I did add mushrooms which added a lot and added cornstarch. With more broth, less wine it was delicious!

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DVRGRL38

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Reviewed: Aug. 31, 2005

This was a wonderful recipe I did add 1-4oz can mushrooms. The left overs were even great. Thanks for the recipe. I used Pinot Grigio wine.

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pebbles2d2002

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Reviewed: Aug. 20, 2005

On the advice of others I did make a few changes before cooking. Additional seasoning and less cooking time for the chicken kept it flavorful & moist. I used flour (about 2T) to thicken the sauce, first adding it to the sauteing shallots, garlic, and mushrooms, then added the wine & stock. Do add the mushrooms they add a nice flavor.

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chibiharuka

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Reviewed: Aug. 15, 2005

This was very good. I added cornstarch like other said, and it was great. Next time I will season the chicken with more than salt and pepper, maybe a little garlic salt.

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NationR

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2005

Good.,Being a Weight Watchers member I cut down on the fat by using butter spray and 1 teaspoon of olive oil. Good to go.

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PHYLL24

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Reviewed: Aug. 9, 2005

This was an EXELLENT Chicken recipie. I came upon it the other night and decided to try it. It was quick easy and VERY good. I suggest adding more garlic, and I put LOTS of pepper and garlic salt on the chicken before I pan seared it. I will be making this again very soon. Thanks Amy!!!

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StevenRN

Cooking Level: Expert

Living In: Lockport, New York, USA

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Reviewed: Jul. 26, 2005

This recipe is similar to an old family recipe I use. The picture shows mushrooms, but the recipe doesn't include it. I highly reccommend more onion/shallot and adding mushrooms. Serve over wild rice, it's to die for!!! Thanks for sharing this recipe!

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MAMMABEAR98034

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Jul. 25, 2005

Very good. I added some corn starch to thicken it a little more. Even hubby who doesn't like onions liked this.

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AUNTWEBBIE

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Reviewed: Jul. 20, 2005

I made this for dinner last night and the sauce was delicious - however, when I make this again, I will add a little cornstarch as well. I think that you could make this into a great one-pot dish by browning the chicken in a skillet, and then in the same skillet cooking the shallots and garlic, and when they were done adding about two cups of chicken broth (and the white wine) and one cup of rice, and then covering and cooking until the rice is finished, about 15 min. I am going to try it this way next time. Thank you for a delicious recipe, Amy!

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KHEERING

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Reviewed: Jul. 19, 2005

This recipe is excellent! I took the advice and added 1 tablespoon of cornstarch and doubled the "gravy" the second time around. I've made it with mushrooms both times and it adds a great taste. I served it with egg noodles on the side and salad -- my boyfriend loved it!

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