Reviewed: Nov. 12, 2009

I made this for dinner last night and quite enjoyed it though I made a number of changes! I only used 2 large boneless skinless chicken breasts, and filleted them. Reduced the butter by half. I doubled the amount of garlic. Only used 1 cup of stock. 40 minutes of simmering was far too long for the thinness of my filets. It was basically all gone but left a very small amount of nice thick gravy in the pan. I added a small amount of hot water, then I used maybe only 1/4 cup of half & half instead of heavy cream and stirred until thickened. I sprinkled salt and pepper in the gravy at this point. The results were quite delicious.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Oct. 14, 2009

AWESOME!!!!!!!!! I followed this recipe to a tee and I was amazed at how flavorful the sauce was and how moist the chicken was. This is a very forgiving recipe. My husband was late from work and I had to delay finishing this for over an hour, so my total cooking time from start to finish was like 2 hours, and it still turned out amazing. I had really large chicken breast, so I cooked it in the pan for 1 hour, then removed it from the pan until I could finish the sauce later. The only suggestion I would give is to make extra sauce. I served it over rice and almost needed more to dunk the chicken in as we ate it. Make sure after you reduce the liquid in the pan that you taste it. I did not salt or pepper the chicken and with the broth that I used, it has plenty of salt and did not have to add any to the dish. This will definitely be a keeper in our family.

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GAYL*MI

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Reviewed: Oct. 6, 2009

Fabulous! Followed exactly except that I took another reviewers advice and broiled the chicken at the very end to just char it a bit and then propped it up on the mashed potatoes for a nice presentation. The gravy is outrageous. Thanks submitter - I am going to make this again soon.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Oct. 5, 2009

This ones a keeper. I used boneless thighs cut into bite size pieces so it cooked a little quicker and added fresh sliced portabella muchrooms and light cream. Served over basmati rice. Super delicious.

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Cindy

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Portage, Indiana, USA

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Reviewed: Sep. 7, 2009

Used boneless, skinless chicken. Turned out really well. Easy to make, too! Only used half the chicken, but made all the sauce. Definitely worth it. Served it with mashed potatoes. The sauce was great over the potatoes.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

This was a great simple meal, but full of flavor! I did added an additional clove or two of garlic. My husband was impressed and went for seconds, which is huge praise! I bet this would be good with pork too.

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Melissa

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Reviewed: Jul. 28, 2009

This was really tasty, but next time I will double the sauce because that was the best part. Delish! Could go with rice or potatoes, using sauce as a gravy.

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Abby

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jul. 24, 2009

This was really good. Made as directed the first time except I used blsl chicken breasts. Simple recipe, simple ingredients, simply delicious. Sometimes less IS more... Made the second time, again with blsl chicken breasts, this time added one pint of sliced mushrooms and an additional tablespoon of flour. Both times the chicken was moist, flavorful, and fork tender. A keeper!

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*eclectRicity*

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 20, 2009

I thought this recipe was very good. For those of you who got thin sauce you have to be patient. I probably reduced mine for 15 minutes at a rolling boil to get it thicker. The chicken was very tender and it does not heat up your kitchen bonus in my book). I also didn't have heavy cream and just added a dollop of sour cream and it worked fine. Next time I will double the garlic and serve with mashed potatoes. I will make this again. Thanks for sharing the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 10, 2009

Very good. I didn't have heavy cream, so I mixed 1/2 sour cream and 1/2 milk.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Jul. 4, 2009

I doubled the recipe to feed 3 of my boys and husband. They loved it. I did add some garlic salt and a 1/2 tsp more pepper to give the gravy more flavor but otherwise everything was delicious. I used drumsticks and thighs and they turned out very moist.

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grniddevil

Cooking Level: Expert

Living In: Northglenn, Colorado, USA

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Reviewed: Apr. 19, 2009

I thought this was very flavorful. I don't cook with heavy cream often, so I used plain yogurt instead. Also I cut the prep and cooking time down, did a one skillet dinner. Cooked the chicken, then added everything else. I used boneless chicken breasts and cut them into strips. I had simmering for too long, chicken was dry. Less than the 45 min as suggested for whole breasts. I gave 4 stars because although this was really good, my family wasnt totally impressed. I liked it though!

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Kelli

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Mar. 17, 2009

This was fabulous! I am a health-conscious cook, so I used fat free half n half, and used boneless skinless chicken breast. Tasted awesome! Kids gobbled it down, asking for more! Truly a special meal, without taking "special" time!

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footballgirl

Cooking Level: Expert

Living In: Bemidji, Minnesota, USA

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Reviewed: Mar. 9, 2009

This recipe became an instant favorite at our house. I've made it no less than two dozen times since I found it. I use skinless chicken tenders. The browning cooks those most of the way through. I then add all of the recommended liquid (which more than covers the tenders) and simmer for 15 minutes or so. I leave the flour out, and instead thicken with a bit of cornstarch at the end. I also finish with about 1/3 cup grated parmesean cheese.

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ICYBLUEROSE

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Reviewed: Feb. 20, 2009

Two words: bland & boooooooooring! I have no idea why so many people gave it such high ratings.

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Rae812

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

If I could give this a 10 star I would! This was a FANTASTIC dish!! Everyone is right, the sauce just makes the dish, and the chicken being on the bone I think helps to give more flavor. I did end up having to add probably another 3/4 cup chicken stock to make sure it was covered about half way, and then added a little more wine to even it out. I did double the garlic too, after reading many reviews. When the chicken was removed from the pan to thicken the sauce, I placed the chicken in the oven with the broiler on (although one level down from your normal broil level) and it kept the chicken warm and also crispened the skin. We still pulled the skin off at the point of eatting though to save fat, but to anyone who likes a crisp skin this would be a good step. I did add just a few sprinkles of corn starch, to thicken the sauce even a tad more. Served over rice. This will be a repeat in our house for sure! Thanks for the great recipe!!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Feb. 3, 2009

I'm giving this recipe 3 out of 5 stars. It was good but I made a lot of changes. I used Marsala wine and I added an extra clove of garlic. I seasoned the chicken and the sauce with salt and pepper. It as good, kind of like a creamy chicken marsala.

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Stephanie

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Jan. 16, 2009

So good. I used boneless, skinless chicken. Sprinkled a little "21 Seasoning Salute" (from Trader Joes), in the broth/wine mixture while it was reducing, and dried parsley, just for color at the end. Served with linguine and a salad.

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Jeanine

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Reviewed: Dec. 1, 2008

This was really good -- and I didn't even have cream, which would really have made it outstanding. Just the right amount of chicken, wine, garlic and cream flavors. Terrific over rice. A few notes: I don't think this really takes 45 minutes to simmer, especially if you add warm broth. Also, if you too don't have cream, I used 2% milk with corn starch and it worked fine. My kids both liked this.

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Deirdre

Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA

Living In: Redding, Connecticut, USA

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Reviewed: Nov. 7, 2008

I LOVE this recipe! Making it for the second time right now. It couldn't be easier, and doesn't have any ingredients that you don't probably have on hand anyway. I made only a few small changes: used 3 skinless chicken breasts (because that's how they generally come in my grocery store), I used 5 cloves of garlic and flattened them slightly with the back of a knife first, and I used light cream instead of heavy cream because that's what I have in the fridge for coffee. The sauce is lick-your-plate delicious; I'll be making this again and again. Thanks so much for sharing this recipe!

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VALIPOW

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