The chicken was juicy and the SAUCE - oh the sauce was fantastic! We doubled up on mushrooms to have plenty to drape over the chicken. And used dried tarragon which turned out just fine. It was so darn good and easy.

This was just ok for me. It wasn't bad, but probably not something I will make again. I did have to use cream sherry as another user had done, having no port on hand. If I do make it again it would be to try it as the recipe calls for. I think I was hoping for more of a marsala tasting recipe, so for what it was - it wasn't bad.

This was a very good recipe. Will definitely make again and again. Only comment was that the "sauce" wasn't enough of a sauce but what it was...was good. : )

It's hard to find a non dairy chicken dish that has a big flavor. I used dried tarragon instead of fresh. The only thing I would change is the amount of oil I used. I strayed from the original 1 TBS and it separated the sauce....make sure to follow the instructions! I also cooked everything together for about 15 minutes which made the chicken really tender. I will make this over and over again in the future!

Excellent!

yummy! My husband doesnt like chicken, but he loved this recipie. I didn't have fresh mushrooms on hand, but it still turned out delectable with a bit of brown rice and a nice salad.

definately need to use a thickener, but good overall taste

Yummo! The only changes that I made were the following: Used fresh rosemary and thyme,veggie stock, 1lb of sliced baby bella mushrooms, and did thicken the sauce with corn starch. Evidently I did double the sauce. Loved the wheat flour to coat the chicken which I did slice in half instead of pounding. Don't overcook!

Very good! I doubled the sauce as suggested and also added cream. The perfect dish to serve to guests!

This was awesome! I followed the suggestions of others & flattened the chix breasts, & doubled the sauce. I used a whole package of Baby bella mushrooms & thickened the sauce with a little cornstarch. For such an easy recipe, it really has a "gourmet" taste...like you spent alot of time on it! GREAT recipe!

LOVED this!!! Followed the suggestions of some others...Pounded my chix breasts to about 1/2 inch thick. Probably tripled the mushrooms (Used a 1 pound pkg of fresh shrooms), doubled the sauce ingredients and added 1/2 cup of heavy cream to the sauce at the end. I let that thicken up a bit and it still wasn't quite the consistency I wanted, so I used approx a tablespoon or 2 of cornstarch mixed with just enough water to make it not clump, and stirred that into the sauce til it reached the consistency that I wanted. VERY tasty! Will pass it on to friends and will DEFINITELY make it again!

This dish is great. Just watch the port.I put a less in than what is called for. Also I add cream of mushroom to the sauce. The cream of mushroom with garlic is excellent, but just plain cream of mushroom works. I do a mixture of mushrooms also to add flavoring. I also add other spices to the flour that I coat the chicken in.

This is one to memorize. I really liked it and it will be fun to experiment with.

Very good. Had to thicken sauce a tad with cornstarch but otherwise followed recipe exactly. Goes beautifully with mashed potatoes!

Really good recipe, not too complicated, but elegant enough for company. I used three large chicken breasts, and it took a while for them to cook. Pounding them flat as another reviewer suggested might help. I took the advice of other reviewers and doubled the sauce. I also used a whole container of sliced mushrooms, not just eight. It was delicious, and resulted in the perfect amount of sauce. The sauce had just enough port to make it tasty and interesting, but it did not overwhelm the other ingredients. I used dried tarragon. I also totally forgot about the parsley, but we didn't miss it. Served with oven roasted rosemary pototoes and fresh steamed green beans. Will make this again! Thank you!

delicious and easy. followed recipe exactly