Recipe by Faith
"Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed."
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sliced fresh mushrooms, or more to taste
cornstarch, or as needed
skinless, boneless chicken thighs
First time using capers.....interesting flavor with rest of these ingredients!! This recipe is a keeper!!
I liked this but didn't love it and, quite honestly, don't think the result is worth the time. I probably won't make this again.
Very tasty. Dredging the chicken in cornstarch is a great idea. I've always used flour in the past but the cornstarch gave it a crispy lightness that is very appealing.
First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch, which is a thickener, I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering :) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper!
This recipe was delicious! One of my daughter's, who is not a chicken fan, loved it. The only thing is the sauce didn't get thick at all for me. So I just poured it over the chicken as it was and let it bubble in the oven. Will definately make this again.
I added some Parmesan to this (about 1/3 cup) but it wasn't necessary. Used cremini mushrooms. My lemon was small so I used all the juice... Not a good idea! The capers gave it a slightly odd taste. Been trying to find a recipe that makes me like capers, but it's not working. A good recipe, so I'll try it without capers and a just a teaspoon or two of lemon juice.
Served this tonight and everyone agreed~It IS Perfect Chicken! I didn't have fresh lemon so I used about 2 teaspoons of lemon juice and am glad I didn't add any more. It was just right. I also cut the heavy cream back to 1/2 cup and it thickened up quite nicely in the oven. Thank You for the Wonderful recipe, Faith!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 610
** Calories from Fat: 383
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