Reviewed: Mar. 11, 2009

I took the advice of many reviewers: I salted & peppered chicken before browning. Then added fresh mushrooms when browning chicken in butter. Added flour to sauce to thicken, splash of lemon juice, & sprinkle of rosemary. Served over buttered egg noodles with string beans. Next time I will double sauce mixture - I like lots of saucce over my noodles! Thanks for the ideas!

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carrie z

Cooking Level: Beginning

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Reviewed: Apr. 28, 2008

i loved this. i make it almost once a week now. i pretty much follow the recipe except i sprinkle the seasoning on while is browning and i add rosemary and garlic salt. i like to cook with rice and serve the gravy over the rice. its amazing!!!

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Charcell

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2007

I thought this recipe was delicious! I followed the recipe exactly and while others have suggested adding a bit of corn starch to thicken up the sauce, I enjoyed it more as a broth than I would of as a gravy. The only reason why I gave this chicken 4 stars instead of 5 is because you couldn't really taste the thyme.

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Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Oct. 16, 2006

This was a very juicy and tender chicken recipe. I paired it with some Herb roasted rice and it was a great quick and easy meal.

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GUNNERMEL

Home Town: Gurley, Alabama, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Sep. 20, 2006

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!

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swimchickmle

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Reviewed: Sep. 7, 2006

It won't thicken unless you add a roux or cornstarch slurry. I think the seasonings suggested are rather bland so I added rosemary and red wine to mine.

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ALAINDREA

Cooking Level: Expert

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Reviewed: May 15, 2006

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.

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BKLUYT

Cooking Level: Expert

Home Town: Maplewood, Minnesota, USA

Living In: Peoria, Arizona, USA

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Reviewed: Mar. 22, 2006

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.

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LawMomCook

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2005

Made this for company. It is very simple, just a few ingredients and it came out moist and full of flavor. My guests loved it and I was happy to be able to spend less time at the stove and more time with my guests. Thanks!

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beautifultruth

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2005

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.

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CYR628

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Mar. 23, 2005

I thought the flavor of this was okay but the sauce never thickened. I simmered for over 40 minutes and it was still very watery. I will probably try this recipe again because I think it has potential but maybe next time I'll add a tbsp or so of flour to try and thicken it up.

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MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 20, 2005

This recipe was okay, but not the best. The chicken was very juicy, but we were expecting more flavor. Thanks anyway!

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ANGELA M

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Reviewed: Mar. 11, 2005

This was not a bad dish. Make sure to use low or no sodium broth beacause of the reduction. I did find the dish to be a bit on the bland side. I think maybe next time I might add some cream and even some dijon mustad to the sauce for a bit more flavour.

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DOGLOVER22

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Reviewed: Feb. 10, 2005

I hate to be negative, but I just didn't like this all that much! Although you only add a small amount of thyme, I thought it was too much - tasted too "seasoned". I won't be making this again but better luck to those that would like to try it. We all differ on taste anyway - this just wasn't to my liking.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Feb. 3, 2005

This is a nice basic recipe with a spring taste to it. Now I have something to use all the thyme I grow in the summer with.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Mar. 21, 2004

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.

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SONICELK

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Reviewed: Jan. 22, 2004

I took navy_mommy's idea and added some lemon juice to the chicken, as well as serving it with a slice for appearance. The lemon went very nicely with the thyme and with the sprinkling of rosemary I added. I served this with a side of rice, and my boyfriend loved it. :) I'll probably make this again.

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Tabitha

Home Town: Waterloo, Ontario, Canada

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Reviewed: May 4, 2003

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!

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LUCKYROOT

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Reviewed: Feb. 9, 2003

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.

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