Reviewed: May 30, 2012

Made this tonight and got rave reviews from the family! Followed the recipe as written, but used minced garlic cloves, fresh herbs, adobo, and olive oil in place of the butter. I also cut the chicken into pieces instead of cooking whole (to keep the meat moist while cooking down the mushrooms). This was a great low calorie high protein dish! Served with multi-grain pasta and fresh salad. Really loved it! Will post pics next time I make it! Thank you so much for sharing!

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Reviewer:

Chyla

Reviewed: May 6, 2012

I don't like to rate a recipe on changes that I made because that isn't fair, so this rating is what the recipe would have been without my changes. To reduce the fat content, I used a butter flavored pan spray, a tiny bit of real butter, and white wine. Based on reviews, I doubled the paprika. I cooked minced garlic (from a jar), mushrooms (from a jar) and onion for about 3 or 4 minutes. I removed them with a slotted spoon, added a bit more white wine and cooked the chicken for 10 minutes. When I turned the chicken, I put the mushroom mixture back in on top of the chicken and finished cooking. DH and I really liked it. I served it with quinoa (which I fix with chicken broth to give it more protein and because it tastes better that way - quinoa is much tastier and healthier than rice!) and sliced fresh tomatoes from a local hydroponic farm. Thanks Marlana for a good recipe.

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Reviewer:

SharonC

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Cooking Level: Intermediate

Living In: Tupelo, Mississippi, USA

Reviewed: Apr. 22, 2012

Great!!!! Family loved it, defiantly a keeper.

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Reviewer:

scales49

Reviewed: Apr. 19, 2012

I agree with naples 34102. A quick recipe though and tasty when tweeked.

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Reviewer:

WHITE URSULA

Reviewed: Apr. 13, 2012

cooked the onions and mushrooms first. then chicken, then added broth and butter...like another reviewer mentioned. Very good

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Reviewer:

CCREMIA

Reviewed: Apr. 1, 2012

This was good. I would have given it 4 stars, but I amended the recipe a bit, so I decided that I should amend my rating as well. I omitted the mushrooms since I didn't have any on hand. I added more garlic powder and fresh diced garlic. I sauted the onions and garlic in a pan first until soft and golden brown. I browned the seasoned chicken cutlets in the pan with the browned onions/garlic and then added a can of cream of potato soup. I sauted it all for about 3 minutes and added a 1/4 cup of half and half and then put it all in a glass dish, mixed in a pack of brown gravy mix and covered in foil and baked on 350 for 20 minutes. This was yummy!!! We will definitely make again.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Mar. 14, 2012

I did a bunch to doctor this up....but am rating the recipe "as written" which means "really bland"

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Feb. 17, 2012

Good recipe. I like others doubled up on the spices. And I added a little white wine and cream to the sauce. Served on whole grain pasta with broccoli. I'll make this again.

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Reviewer:

LAURIE BALDWIN

Reviewed: Feb. 16, 2012

5 Stars with my simple changes -- saute mushrooms and onions first in pan with some butter and Worcestershire sauce. Remove. -- bread chicken with sage spice. Saute in pan with butter. Remove and then add 1 c chicken broth and some red wine -- reduce to 1/2 and add a bit of flour to thicken. Lay chicken on plate, put sauteed mushrooms and onions on top and then then pour the yummy sauce on top!

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Reviewer:

SWIMYFISH

Cooking Level: Intermediate

Home Town: Westlake Village, California, USA

Reviewed: Feb. 13, 2012

The mushroom sauce is amazing and decadent. Worth the indulgence of butter. I would recommend maybe cooking it over a little bit lower heat. On my gas stove on medium for the 10 minutes on each side the chicken was bit overdone, but still delicious!

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