Reviewed: Dec. 26, 2009

My family loved it...I used EVOO instead of butter, and drained a lil of it off before making the sauce. I just put a dash of the herbs into the sauce instead of on the chicken and I also only baked for 35 minutes...my 16 month old daughter wouldn't stop eating it...great recipe!!

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Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Smethport, Pennsylvania, USA

Reviewed: Dec. 5, 2009

Outstanding! I agree with some of the other reviewers, the cooking time should be reduced. Next time I'll add the mushrooms. The family loved it.

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Reviewer:

Janis

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Washington, D.C., USA

Reviewed: Nov. 9, 2009

Wow, simple, fast and easy to cook, and so good! I added a few mushrooms, but other than that followed the recipe. Sauce is delicious (a little thin, but full of flavor). We served it over wild rice mix and asparagus - perfect meal!

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Reviewer:

TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

Reviewed: Nov. 5, 2009

I made this tonight and it is perfect as is! The only change I made was to the amount of servings (2). Also, if you're looking for a side to go with it we just had it over minute rice, there was enough sauce to flavour both the chicken and rice.

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Reviewer:

Jeff and Justine

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Nov. 3, 2009

Thank you, Charlene for a lovely, simple and very tasty chicken recipe. Husband & I both loved it. Simple to add ingredients one might prefer.

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Reviewer:

Shee

Reviewed: Sep. 13, 2009

This was a very good recipe! I used chicken thighs because they were what I had. I also followed some of the suggestions from other reviews, and added mushrooms and garlic powder to the sauce, which worked well. I also cooked it for about 40-45 minutes in the oven. My only complaints are that a 9x13 pan is definitely too big, at least for the size of the chicken pieces I was using, and that the sauce was a bit liquid-y when I removed it from the oven. I served it with egg noodles and veggies and used all of the extra sauce for the leftovers. My family loved this and I will definitely be making this recipe again.

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Reviewer:

MountainMouse

Cooking Level: Beginning

Reviewed: Jun. 30, 2009

I love this recipe and I have been making it for about 4 months now. I've deviated just a bit from the original recipe by adding about a cup of sliced button mushrooms. I added a tiny bit of sherry to deglaze the pan that I cooked the chicken in, then sauteed the mushrooms and added the rest of the sauce mixture, and proceeded with the instructions from the original recipe. This really added more UMPH! to the meal, as well as a healthy dose of gasp! antioxidants!

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Reviewer:

Brit007

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

Reviewed: Jun. 28, 2009

I used 1-1/2 C Sour Cream and 1/2 C Red Wine as I didn't have enough Sherry. Didn't use Rosemary or Thyme...out of garlic and garlic Powder or I would have used it...did have onion, so browned chicken with onion. Covered in oven, not sure if I was supposed to? Very good - served on bed of rice and drizzled lots of gravy/sauce over. Mmmmm

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Reviewer:

Kelly Giese

Reviewed: Jun. 24, 2009

I LOVE THIS RECIPE! Has been my families fav for about a year now and I thought I should review it since I am making it again tonight...the only thing I change is I double the sauce...Its so very easy and it blends so well together. I always make mashed garlic potatoes and sauteed zucchini and yellow squash...Thank you so much!

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