Recipe by Erin
"A rich and juicy chicken with just enough sauce to be delicious and great for dinner dates."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (14.5 ounce) can
I really liked this recipe, just make sure to sear the chicken before you let it simmer in the sauce. This will keep the juices in it while it simmers, and leave a more juicy chicken!
This is a nice, simple recipe for chicken. It takes very little time and was quick and easy to make. However, the directions were not very clear so I only gave it three stars.
I sprinkled the thyme over the chicken with a little pepper before I started. I then browned the chicken in the butter. I deglazed the pan with low sodium chicken broth and simmered for 30 minutes. The 30 minutes was really too long and my chicken was a little over done. I removed the chicken and boiled the sauce down. This took about five minutes and made a lot of sauce. Don't take the easy way out with a thickener like corn starch though, when boiled down the sauce gives you a slightly salty mixture with a strong thyme flavor. Because the mix is already a little salty I really recommend lost sodium broth. My 13 month old loved it and I will make again for sure. Next time I may try adding a little lemon juice to the mixture while simmering.
I was in a hurry for something quick and easy, and found this recipe. I didn't take the time to cook the chicken thoroughly during the browning phase, just browned quickly on each side then added the chicken broth and simmered about 20-30 minutes. I found it to be quite tasty! The broth thickens and tastes very good over the chicken. I will make this one again, thanks Rachel!
This was not horrible, but it was pretty boring. The sauce did not ever thicken for me, and it basically just tasted like chicken broth.
I gave this 5 stars because it was a great starter. I added onion when I browned the chicken. I also added some wine to the broth and a pinch of rosemary with the thyme. I simmered it with the lid on and therefore it didnt thicken. I used flour and water to make a gravy for the egg noodles I served it with. Next time I make it I will add mushrooms when I brown the chicken. Great recipe, easy to suit to taste.
I added a red onion, a splash of sherry, ad a handful of frozen peas- and this was a very nice dish. I give it three stars- but it would be five with the changes that i've made.
This chicken was very good, especially the sauce. I seasoned the chicken with pepper and rosemary, in addition to the thyme. I also added about a tablespoon of sherry when I added the broth. The sauce does take a while to reduce, so don't worry about cooking the chicken the whole way through during the initial browning step.
This dish is very tasty and quick and easy to make. I was did have any thyme on hand so I used rosemary and served over egg noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 464
** Calories from Fat: 234
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A comforting combination of chicken, veggies, and creamy sauce.
See how to make a super-simple, comforting winter casserole.
See how to make 5-star sautéed chicken that’s great for fajitas.