The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed: May 24, 2002
A good recipe that I will make again. Kids loved the mushroom sauce on their rice. Next time I will add some garlic and/or onion to give it a little more flavor. I used 4 chicken breasts and and there was enough sauce for everyone's chicken and the rice I made to go with it. If using 6 breasts, I might try doubling the sauce. Next time I will try it with pasta.
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Mar. 20, 2002
Having eaten in Paris and being a big fan of French cooking, my husband and I loved this recipe! My daughter didn't appreciate the wine but then she does not like wine at the best of times. For easy preparation and cooking this recipe is great. I think next time I might try lightly browning the chicken first, as everything looked the same colour (chicken, sauce and rice), the only contrast being the vegetables. But overall, trés fantastique!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Mar. 7, 2002
Absolutely delicious with a few additions. I put sliced onions on top of the chicken and a clove of minced garlic in the sauce. An hour before serving add a cup of frozen peas.
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MAT

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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Mar. 5, 2002
Great recipe! I will make again. I used chicken legs and thighs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Feb. 26, 2002
I completely loved this recipe!! The sauce is very good over rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed: Feb. 20, 2002
Next time I make this, I'll scale back the amount of wine -- my husband and I liked the taste, but my mother commented that it had a strong wine flavor. I think reducing the wine will also help thicken the sauce, although I may also try a smidge more flour as a thickening agent as well! Very good, though, with egg noodles and asparagus!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.08 star rating.
Reviewed: Jan. 28, 2002
My husband and I enjoyed it, but found it had a strong wine taste and not enough spices. I added red peppers and more spices, but still missing something... It was definitely easy to make and I'll try it again, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Jan. 19, 2002
WOW! This turned out fantastic! My husband is not a huge chicken fan, but all I heard during dinner was Mmmmmmm, this is great! I used frozen chicken breasts, substituted whole fresh mushrooms for the canned, and used white zinfandel wine (all we had in the house). Definitely season the chicken with salt, pepper and paprika, still needed a little salt, but then we like things very well seasoned. I served it over angel hair pasta, with garlic green beans. Try this!
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Cooking Level: Expert

Home Town: Canandaigua, New York, USA
Living In: Warwick, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Jan. 3, 2002
This was outstanding! Both my husband and I just loved it! It was extremely easy to make and I even used frozen chicken breasts. I reduced the sour cream to a 1/4 cup because we are not big fans of sour cream but even the 1/4 cup gave it an incredibly rich flavor. I also used about 3/4 tsp. paprika which gave it a nice kick (we like spicy food). We will definitely be making this one again and I will be passing this recipe on! Thanks for a wonderful dish! 5 Stars!!
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Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Dec. 12, 2001
My family raved about this chicken! I substituted chicken broth for the wine, as we do not drink. I served it over egg noodles. The chicken was tender enough to cut with a fork. My kids had seconds and thirds.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed: Oct. 21, 2001
My daughters comment was "The sauce is a little tangy." She loved the flavors in this dish and the way the chicken fell appart was terrific. I may try this with bone in chicken breast in the future, with the skin removed, to cut down on cost because the chicken was so tender.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed: Oct. 1, 2001
This was an easy recipe and very good. My son and I really enjoyed it. I will make this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.08 star rating.
Reviewed: Aug. 25, 2001
Admittedly, I tried this recipe using nonfat sour cream, but it just seemed to lack something. The chicken had a strange consistency - tender, but almost gritty. It was creamy and the mushrooms were good, but it wasn't great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.08 star rating.
Reviewed: Jun. 10, 2001
This wasn't bad. But my husband said it tasted too "winey".
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The reviewer gave this recipe 2 stars. This recipe averages a 4.08 star rating.
Reviewed: May 2, 2001
This recipe was a disappointment. My husband and I both thought it was too runny, and very bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Apr. 24, 2001
Excellent recipe for chicken in the crockpot! It was very easy to make and tasted sooooo good. Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Apr. 24, 2001
If you like beef stroganoff, you'll like this. Be careful not to overcook the chicken, though. I cooked mine for 6 hours on low and that was plenty. My husband and I loved it served over wide egg noodles!
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Cooking Level: Intermediate

Living In: Mogadore, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Mar. 20, 2001
Never used a slow cooker before... it was GREAT! Used Condensed Cream of Mushroom with Roasted Garlic Soup and added one Tablespoon of Vermouth. Would probably cook for 5-6 hours instead of 6-8. Great Flavors!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed: Mar. 2, 2001
Very good and very easy. Next time though I'd add some chicken boullion just for a little added flavor.
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3 users found this review helpful

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Cooking Level: Expert

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