Reviewed: May 23, 2013

This was SO GOOD! I pounded the chicken first with a meat mallet, and did everything else the way the recipe says. I'll definitely make this again!

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Reviewer:

87apples

Reviewed: May 22, 2013

Excellent and easy to make!

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orange781

Reviewed: May 19, 2013

Not that great had to tweak too much

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Desiree

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: Wilton, Maine, USA

Reviewed: May 15, 2013

love it , delicious the only thing i added was 2 table spoons of brown sugar to the sauce .

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Yessenia

Cooking Level: Expert

Living In: River Ridge, Louisiana, USA

Reviewed: May 6, 2013

Family loved it!

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KayRe

Reviewed: May 2, 2013

Wow, this is a great recipe! I skipped the flour part after reading some reviews. I also omitted the butter (just to save those few calories)and it was sooooo good. We have 4 boys, 2 that are pretty picky eaters and everyone of them cleaned their plates and told me this is a "keeper recipe"! It was super easy to make so I like that. Thank you for sharing this recipe, it will go in my rotation!

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mom4boys

Cooking Level: Intermediate

Reviewed: Apr. 30, 2013

As written I give this 4.5 stars. I wanted to try it exactly as shown first. There were suggested changes that really should be done. First, flouring the chicken is out. It definately made the finished product kinda mushy. I will use a white balsamic next time, as suggested because the color is a little off-putting. You will know when the balsamic has reduced. Do not keep cooking at this point or the sauce becomes a little goopy. I kept cooking because the time was not done. The sauce was wonderful and I will actually triple it the next time. This cooked up fast and was super yummy. I served it over rice pilaf.

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

Reviewed: Apr. 23, 2013

I have made this dish several times and I still always love it. A lot of people have commented about simmering and reducing their sauce to much... Solution, when you make up your chicken broth, whether it be through bouillon or can, and give yourself 1 1/4cup-1 1/2cup of broth. This way you can add more liquid if it reduces down to much with out sacrificing flavor or sauce. I also keep the heat on a mere simmer not medium low, to much heat dries the chicken out. Love this with linguine as suggested by another post. Also lovely with fresh broccoli and roasted potatoes!

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Reviewer:

Katie Compton

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: White Oak, Texas, USA

Reviewed: Apr. 16, 2013

At the end of dinner, my husband said "That was excellent!" My teens both finished theirs. That makes me happy.

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Reviewer:

Clover

Cooking Level: Intermediate

Reviewed: Apr. 9, 2013

Wow! Fantastic. I too pounded the chicken breasts and did not use flour. Because I didn't I had to thicken the sauce with a little cornstarch. The rest of the recipe was made as shown. Don't worry if the mushrooms don't seem cooked enough after the 1st 3 minutes. It turns out. Believe me, even my picky teens and husband really liked this.

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