Contest-Winning Chicken with Mushroom Sauce
Total TimePrep/Total Time: 25 min.
Really really amazing and simple to make. I followed advice of another review and used 1/2 cup chicken broth and 1/4 white wine. (Instead of the sherry) Turned out really well. I served with green beans and mashed potatoes. Family loved it.
Very good, but next time I will very lightly salt the chicken, and cut back on the salt in the gravy. Other than that, it was delicious.
This meal was full of flavor, has easy preparations and cooking. I didn’t change a thing. Perfect for a weekend night meal.
Delicious and super easy to make!!
I rated this 5 stars for the following reasons: the sauce was delicious; it was simple to make; the minimal effort involved was rewarded with an excellent dinner; it is low calorie yet super tasty.
This was really good. I pretty much followed the recipe, but made a few changes. I used boneless, skinless thighs and seasoned them with Santa Maria style seasoning--I'm a Californian and use it on everything...for those who don't know, it's roughly ground garlic, salt, pepper and parsley. It's very savory, so didn't add any additional salt. Used 1/2 cup chicken broth and added 1/4 cup white wine. Kept the same ratio of corn starch and milk (2% was in my fridge). Added garlic and parsley with the onions. Served over linguine. It was delicious! Thanks for the recipe!
BEST chicken with mushroom sauce ever!! This is one of my families’ favorite meals and it’s so easy!! We have it almost every week! I’ve looked at and cooked many different recipes for chicken with mushroom sauce and no thing compares to this!
I made this for my sweetie last night. I didn't flatten the chicken, just used the breast and cut it in half lengthwise. I used more mushrooms than called for, and an entire onion because he loves these, and I used chicken bouillon as I didn't have chicken broth. He absolutely loved it! I'm a vegetarian, so I don't know how it tasted, but he was absolutely in love and asked me to put this in the rotation for dinner. So, it's a keeper, even with the changes :)
I loved the ease of this recipe. I would probably use chicken broth as opposed to sherry next time. Also,I recommend seasoning the chicken prior to browning.
This was great, made with suggestions, I seasoned boneless thighs with Herbs de Provence, and subbed 1/2 and 1/2 for the milk. Excellent meal. I would back off on the salt though