Reviewed: Apr. 2, 2012

I make this regularly, and it's always wonderful! Easy but such delicious flavor. I usually cut down on the butter, and I've taken to throwing some asparagus in with the shallots and garlic just for the vegetable (and the flavors work well together), but this recipe is absolutely fantastic as it is. Thank you so much for posting it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Feb. 13, 2012

I fixed it with a side of brown rice and a side of seasoned and steamed zucchinni. My family and I loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kmely05

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

Really good and easy!! I sliced the chicken breast into three pieces. One the filet and then sliced the remaining breast into two thin slices. Cooked faster, browned faster. Also added Tarragon but not necessary, I just like Tarragon a lot. Served with rice and green peas for a real tasty comfort food meal with a gourmet twist.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

timsimmons

Reviewed: Feb. 2, 2012

As a chef, I decided to do some looking around on this website for ideas on dinner. This recipe caught my eye, and it was decided. In my professional opinion, this recipe can easily be a gourmet meal, with very little prep time and few ingredients. The sauce resembles a simple chicken veloute, and after being strained, can really make the dish something to remember. I do have a suggestion. In order to make the sauce slightly thicker, a beurre manie can be added right before the serving in order to keep the sauce from running all over the plate. Absolutely delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ITzzXCobra

Cooking Level: Intermediate

Living In: Morehead City, North Carolina, USA

Reviewed: Jan. 29, 2012

This recipe was outstanding EXACTLY as written. The ONLY thing I would do differently next time is use even thinner breasts, or the pre-cut "Thin Sliced Cutlets"; I wasn't able to pound them thin enough and since the sauce is pretty delicate, i thought my chicken breasts were a tad too thick to really enjoy with the sauce. The sauce was INCREDIBLE. Don't change a thing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marianne65

Reviewed: Jan. 27, 2012

I'd just bought some thinly-sliced chicken breasts and was eager to try them out. They were perfect for this recipe, since they all cooked evenly. I did sprinkle a little flour on the chicken so they'd have some color after browning, but otherwise followed the recipe. I used pinot grigio wine which I'm now convinced does not add as much flavor as a chardonnay...last time I'll use that in cooking. Was expecting a little more flavor, but still a nice and quick meal and looked nice on the plate.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lutzflcat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Jan. 26, 2012

Family favorite! My boys were really tired of chicken until I cooked this, they love it now!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hypercane

Reviewed: Jan. 10, 2012

It has good flavour although I found it a little too salty... perhaps there is no need to season the chicken breasts with salt before cooking it. Although I only used 1/4 tsp of kosher salt, the overall chicken seemed a tad too salty for me. But a very easy and tasty dish, for sure!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 1, 2012

A little dry for my taste, but my family loved it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ssgbarasyfe03

Cooking Level: Expert

Home Town: Antioch, California, USA

Reviewed: Dec. 1, 2011

I was really puzzled at first, because there are mushrooms in the picture, but not in the recipe! I must have read the recipe through half a dozen times. Then, I started looking through the reviews, because I really like mushrooms, and I was curious how other cooks had adapted the recipe. I FINALLY found a review that stated to add 8 oz. of sliced mushrooms, and boy, I'm glad I did! This is probably pretty good without mushrooms, but it's fabulous with them. We really enjoyed this, and I plan to make it again, with mushrooms! I may add a little fresh minced parsley, too.

Was this review helpful? [ YES ]
1 user found this review helpful