This was delicious! I would have been better off just following the recipe on this one though, I think! I didn't have the right wine or soup on hand, so I used white zin (I know, I know) and cream of mushroom soup. Instead of canned mushrooms, I used a fresh, coarsely chopped portabello cap (Bonus points!) & threw in about a tsp of minced garlic. You really don't need to add more than a splash or 2 of wine; also not a good plan to thin out the soup with more liquid than is called for, especially considering the relatively short cooking time. (this was my first mistake, and the dish took about 4 hours instead of 3. The chicken juices thin it out plenty as it cooks.) Before adding the chicken, I dredged it in a mixture of salt, pepper, parsley, sage, thyme, rosemary, garlic powder, & paprika. This added a lot of good flavor, especially since i didn't use the chicken & herb soup; BUT the sauce turned out very salty; next time I will omit or greatly reduce the salt I put on the chicken. Even still, it was amazing. All of us--me, my husband, my 2 1/2 year old son, and his little friend--all loved it! We will definitely enjoy this again and again!
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