Reviewed: Nov. 1, 2009

This really wasn't very good. The sauce ingredients just didn't mesh well together. Maybe I did something wrong, but I will not make again.

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T. GvL

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Reviewed: Sep. 29, 2009

I feel like this was just okay. I added a little bit of sauce and included thyme instead of tarragon. I really like the taste of the sauteed mushrooms - I think that was a good tip, but I was expecting a sauce with a bit more flavor. The sauce just was not very flavorful but the chicken was quite tender. So I don't think I'll make it again but it was okay.

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Gwen on the West Coast

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Reviewed: Sep. 16, 2009

I doubled the sauce, which was a good thing, doubled the mushrooms, XXXXXX onions (maybe 2/3's a cup, minced?), served over wild rice. Not a huge fan of the tarragon, would have given it a 4 but made many changes.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Sep. 23, 2008

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.

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Fairy1978

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Reviewed: Jul. 5, 2008

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.

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MACHMILA

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 13, 2008

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. : )

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Oct. 29, 2007

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!

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PotatoFreak

Cooking Level: Intermediate

Home Town: Lititz, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 20, 2007

Excellent!

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Sep. 26, 2007

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.

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Lillith32

Cooking Level: Beginning

Home Town: Kiev, Kiev (Special City), Ukraine

Living In: Downers Grove, Illinois, USA

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Reviewed: Aug. 27, 2007

definately need to use a thickener, but good overall taste

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jul. 29, 2007

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!

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: May 8, 2007

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

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Apr. 12, 2007

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!

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ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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Reviewed: Apr. 11, 2007

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!

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Mrs. Grib

Home Town: Crete, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jan. 8, 2007

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.

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Tiffany

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Reviewed: Dec. 3, 2006

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

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CORYSTEWART

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Reviewed: Sep. 11, 2006

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

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Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Jun. 13, 2006

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!

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