I made this for 2, but did not cut the sauce ingredients in half as my husband LOVES sauce. I did add a little more of the flour to the pan before adding the broth. It made a nice thicker sauce for the potatoes. He loved the flavors in the sauce. This is a "keeper".Read More
Whole family loved it! Didn't have any fresh herbs on hand and no sage at all. Used 2 t. dried thyme and about 1/2 t. powdered rosemary. Kept everything else the same. It will be in our regular rotation. (I'm not exaggerating when I say that my husband and 2 year old daughter were eating the leftover sauce with spoons!)Read More
My entire family loved this recipe. I wouldn't change a thing!!Read More
Did you use fresh herbs, as the recipe calls for, or dried? 1 tsp. dried herbs=1Tbls.fresh herbs. That might have been the problem...
2 tablespoons of thyme is ridiculous and overpowered what could've been a delicious recipe. Make it 2 teaspoons and it might be good.Read More
Wow, lots of flavor....followed recipe using fresh herbs, sauce reduces quite a bit so not much left for mashed potatoes, but it was so good, it's a keeper and relatively easy.Read More
Great Recipe! I used dried herbs instead of fresh and it turned out great. It had a restaurant quality taste to it. Besides using dried herbs, I cut the amount of butter. Also, I am not big fan of rosemary so next time I will cut the amount or only use thyme in the flour mixture.
Wonderful Dish! Even the kiddos liked it and asked for seconds.Read More
Excellent! My husband and I enjoyed it. I used fresh herbs. I also used the prepackaged thin cutlets to save time...I hate pounding. I also added the leftover flour towards the end to thicken the sauce as well as adding the chicken back in to simmer towards the end.Read More
Easy and fast! I used dried herbs, cutlets from the store, and portobellos. I will be making this A LOT!!!! My hubby said that he would pay for this in a restaurant!Read More
Wow! So flavorful! Followed recipe except I used 3 chicken breasts that I halved lengthwise. And I used 16 oz of whole button mushrooms that I quartered. I cooked chicken maybe 3-4 minutes on each side until golden brown, then took out of pan. Made sauce in same pan and then put chicken back in pan to sit in sauce for last few minutes! Yummy! This will be a staple chicken dish in our house. My 6 and 2 year old sons loved it and also my husband! Use the extra mushrooms and maybe even extra broth to make extra sauce! I served with rice and peas. I would even make it for the in-laws. :)Read More