Reviewed: Mar. 29, 2013

This is amazing! The written recipe is really good, but with a few tweaks you can make this 6 stars! I never ever use canned mushrooms (do people really use those?). I use a mixture of crimini mushrooms and shiitake mushrooms and instead of garlic powder, I add fresh garlic as I saute the mushrooms. I also usually add a little minced onion to the mushrooms and garlic. The sauce never makes enough for my hubby and I so I always double it, too. I don't always bread the chicken and will sometimes just put on salt and pepper and cook it that way. This is a regular meal in our house!

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Reviewer:

kpointer

Reviewed: Feb. 24, 2013

This was great! It was sooo simple to make and my husband LOVED it We didn't change a thing.

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Reviewer:

mlledaisymae

Cooking Level: Intermediate

Home Town: Rockwall, Texas, USA

Living In: New York, New York, USA

Reviewed: Feb. 8, 2013

I used some of the recommendations from other reviewers (like fresh garlic), and my husband and I really liked this dish. It was a little salty for me. So, I think next time I will use chicken broth in lieu of the bouillon cube. I think I'll also serve it with rice next time to eat with that delicious gravy! Oh, and fresh mushrooms are the way to go instead of canned! I put a whole pint in mine :)

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Reviewer:

AshleyBGSU

Reviewed: Oct. 11, 2012

Definitely a keeper! Fresh mushrooms are so much better than canned. I added extra salt because of the few people who commented that there wasn't enough flavor, but it didn't need it. We also served it over rice, which was excellent.

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Reviewer:

mbbcbc

Reviewed: Jul. 27, 2012

What a great looking dish! I used fresh mushrooms instead of canned & didn't have chicken bouillon granules so I just used chicken broth to replace that & the water. The sauce didn't get as creamy as I expected but it turned out great!

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Reviewer:

np1921

Cooking Level: Intermediate

Home Town: Chino, California, USA

Reviewed: Jun. 28, 2012

My family enjoyed it very much. I added onions, followed and doubled the recipe.

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Reviewer:

ARKnaus

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Rollinsville, Colorado, USA

Reviewed: Jun. 24, 2012

Simple, yet good. I thought it was maybe 3.5 stars, but since I can't dredge using flour due to dietary reasons, I bumped it to a five star to make up for not following directions to a "T".

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jun. 21, 2012

My wife and I enjoyed this and will fix it again, however I will add more spices.

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Reviewer:

jcinaz

Cooking Level: Expert

Living In: Lake Havasu City, Arizona, USA

Reviewed: Jun. 10, 2012

This was excellent. I added onions like some of the other reviews suggested. Also I used fresh mushrooms. Finally I made quite a bit for a dinner party so I could not get all thieves back in the pan after sautéing. So I put all the pieces in a dish, covered with the sauce and put it in the oven at 350 for 12 minutes and came out perfect.

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