Port And Mushroom Sauce Chicken Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Sep. 14, 2003
Fabulous meal. Used regular flour instead of whole wheat because I didn't have any. Also, added more chicken broth and port because it really didn't make enough sauce. Husband would have liked to have had more mushrooms so next time I will add more as well as more shallots. Used French bread to sop up the yummy sauce. Also, there was a reference to adding additional thyme but on my printout there was no previous reference to thyme. I added thyme and more tarragon to compensate. Chicken was extremely moist and that pleased my husband. He is not a chicken fan, especially not dry chicken but he went nuts over this dish.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Aug. 20, 2003
Very good and yummy meal. Probably not one of the regular weekly dished you would prepare, good for company. This dish had such a wonderful rich flavor that was excellent with hot bread and veggies.
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Reviewed: Mar. 24, 2003
I did like this recipe, but I did change it some to get the tastes that I preferred. First of all, I think that there needed to be a little more shallots and muschrooms, but that is not a big deal and just a matter of preference. I cut the chicken breasts into quarters before cooking to make the dish a little easier to handle for various appetites. Additionally, I added a little more chicken stock, white wine, and port because I though the recipe did not call for enough of it for a good proportion. The fresh tarragon is a judgement call. I am not a huge tarragon fan, but tried it and of course I got what I expect... a nice tarragon aftertaste, but sometimes I think fresh tarragon takes away from the taste. If other people are not big tarragon fans, i would suggested maybe using a bay leaf or two. The last thing is that I added a little milk to a portion of the sauce to see who it changed my feeling and you can't go wrong with either one. If you prefer creamier sauces, add some milk, otherwise the sauce itself it fine. Thanks for the recipe Carol. I will make it again sometime.
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Reviewed: Mar. 3, 2003
The taste was very good. For some reason though, I ended up with almost no sauce. I think it should be doubled.
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Reviewed: Feb. 19, 2003
THIS WAS A WONDERFUL RECIPE GOING TO BE MAKING IT AGAIN AND AGAIN ALTHOUGH I DID DOUBLE THE AMOUNT OF SAUCE MIXTURE SO THAT I COULD TOP WHITE RICE WITH IT
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