Reviewed: Jan. 5, 2004

Very good. I cut the recipe in half and used shredded mozzarella instead of slices. That way I could use less. Did not have much with which to baste. Chicken was very plumb and tender.

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Reviewer:

JPOTS

Cooking Level: Intermediate

Living In: Rochester, Minnesota, USA

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Reviewed: Dec. 22, 2003

Absolutely fabulous! My family could not stop raving about how good the chicken was. Will make it again and again.

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Reviewer:

PAMAROO

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Reviewed: Dec. 16, 2003

Plumpest chicken I ever cooked. Was not over whelmed with the taste of the chicken....will add more spice next time. I partially cooked a bag of baby spinach and added to the mushrooms and onions a minute before they were done. The spinach was awesome and still retained the green taste. All in all a great chicken recipe.

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NEWFIE10

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Reviewed: Oct. 17, 2002

This is really delicious and his cooking process does make very tender meat. The only thing different I did was add the mushrooms and onions and rosemary BEFORE you deglaze the pan. By doing this, you are able to get a nice carmelization. (I also only cut the mushrooms in half cuz I used regular mushrooms and prefer larger pieces). Also, as Richard states, it definitely needed salt. Next time, I will add the salt with the rosemary.

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Reviewer:

CHEEREEO

Cooking Level: Expert

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Reviewed: Oct. 3, 2002

This is one of those recipes you look forward to making again and again! I used lots of mushrooms b/c I love them, and it was great! I recommend this recipe if you're having the boss and his wife (or her husband) over -- it's just that GOOD!!

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