Can't stand dealing with the fat, that's why!
Followed the recipe instructions but would increase broth to one cup. Used dried Italian seasoning instead of tarragon. Quick and tasty weeknight meal.
Please, please, please why does everyone think that BSCB (boneless skinless chicken breast ) is the be all to end all - thighs have better flavour, don't dry out, have comparable protein, can take longer coking times, and are generally more economical - especially if you buy leg quarters and sjin and bone them yourself - which is totally simple. Just sayin' ....
The only change I made was adding dried Italian seasoning to flour mixture instead of using terragon.
Start to finish took 25 minutes, not sure why it took others so long? Also roasted asparagus as a side whilst this was in progress.
Will definitely be adding this to my rotation!
3.5 stars. This is a great base dish but needs adding to. To make it 5 star: For the chicken, season it to your taste. I love big flavors. I upped salt (kosher) to a heaping teaspoon, pepper to a teaspoon and added a heaping teaspoon of garlic powder. I left the white wine and broth as they were but added 1/2 T cornstarch to make the sauce even thicker. In the end, I stirred 1/4c Parmesan into the entire mixture and stil topped with a little more in each bowl.
Overall, I really liked this recipe, and will definitely add it to my "recipe box" to make again. It actually has a slightly hearty, Fall-meal type of feel, though in actuality it is not heavy at all. I used wide egg noodles and would suggest you do as well. Also, there is not much sauce left over once you toss all the ingredients together. Furthermore, I just couldn't get the chicken to brown the way it does in the pics. Still, the flavor was great and it was a relatively cheap meal. Like most everything that CL designates as a 20 minute meal, this takes far longer than 20 minutes. Give yourself at least an hour if you plan on cleaning as you go. I really feel like CL's test kitchen simply has elves who do all the cleaning and half the prepping and confuse the editors into thinking a home cook (who is also making a side dish) could get this done in under a half hour. Lastly, THIS NEEDS FRESH TARRAGON! Seriously, it's not a slow simmer dish. If you use dried it won't have nearly as much flavor nor will it be the same. Oh, and for the love of god, don't make this into a vegetarian dish and complain that it has not flavor. Both the chicken stock and the browned frond and flour that are scraped from the pan when adding the wine are key to getting this to have any substantial flavor.
this recipe turned out really well. used pounded, flat chicken instead of cut up chicken. doubled the amount of mushrooms and white wine. omitted the chicken broth. used baby portabella mushrooms instead of a mix of varieties. lots of flavor. will make again!
It was good and easy but nothing special.
This was nothing special. I don't understand all the rave reviews. I wouldn't bother with it again as I have much better recipes.
This was so good. I used Portabello mushrooms and cut them the same size as the chicken. It was a huge hit! Sent the recipe home with one of our dinner guests!
did not like
Four stars - with modifications. After reading other reviews, I upped the white wine and chicken broth to 1 cup each. I also added more herbs - chopped fresh rosemary, thyme and Italian parsley - in addition to extra tarragon. The sauce thickened nicely, even with the extra liquid, and the dish reminded my husband and me of a chicken "stroganoff." I used just 3 ounces of No Yolk Egg Noodles and served over sautéed zucchini cut with the broad Spiralizer blade to mimic the noodles. Made this way, it's a keeper! :)
Delicious! And so flavorful. I loved this recipe! Served it with broccoli and it was a crowd-pleaser. I used dried basil instead of tarragon.
Wife loved it as written. No modifications other than the end where I had to simmer covered for 30 minutes rather than 2 till she was ready to eat. Took more like 13 minutes rather than 7 to brown chicken at beginning and it took about 4 TBS of flour rather than 1 to cover chicken.(3 large breasts),also used dried tarragon(had it on hand)
I made this for the first time,& it was fantastic!! I added an onion& I used a cup of wine& a cup of chicken broth. We will be making this again.
Meh. Doubled the wine, salt, and tarragon, and added 1T heavy cream. It was decent. So many better recipes on this site. Wouldn't make again.
Very disappointing. I omitted the chicken to make it vegetarian. It doesn't have you cook the mushrooms long enough to make them soft, they are oddly crunchy. It has very little flavor, and I even added extra tarragon. If you like the idea of this recipe try the "Rich No-cream Wild Mushroom Pasta Sauce" on theKitchn.com (http://www.thekitchn.com/recipe-wild-mushroom-pasta-sau-41199) I have had luck with that one.
Served this over mashed potatoes and the sauce stood up to them like a gravy. This is a keeper. The wine gives it a bit of elegance. Yum:-)
I've made this dish twice to my husband's raves. The first time, I didn't have any white wine available, so I used chicken broth in its place. The second time, I made the recipe as directed, using both white wine and chicken broth. Both efforts turned out well. My other change was to use dried tarragon rather than fresh. I would not necessarily serve this dish to company, but it's a great weeknight meal for us.
Quick and easy. Wife gave it 5 stars and requested that I keep this one in our line-up. I did increase the wine and broth a bit.
Just loved it! But the sauce was a little thick so I just added a 1/4 more dry white wine at the end and it went off a hit!
Very tasty. Love egg noodles! I cut the chicken too big so the pieces did not brown much. I also increased the amount of liquid which was the right decision. Froze the leftovers. Hopefully the meal will thaw and reheat alright.
I used regular button mushrooms and chicken thighs because that's what I had. Fresh tarragon is essential. It was delicious.
This appeared to be a wonderful recipe, but I was skeptical after reading some of the reviews (very bland). I followed the recipe carefully. My husband, who is extremely choosy about what he eats, really liked this. On the other hand, my mother-in-law, who loves just about everything, did not care for it at all. Personally, I thought it was extremely bland....no flavor whatsoever. I'm glad I served a salad with the meal. My mother-in-law had something to eat.
Well, believe it or not, this recipe is just fine without the chicken. I didn't have any and it is just 12 degrees outside so I'm not about to get out to go to the store. Had everything else. I just increased the pasta amount and added a teensy bit of kale and it's good to go.
this was very tasty. leftovers were great too! i used white mushrooms, and made my own noodles. (which thickened the broth with their flour coating). i love tarragon and put a lot in. (had dried). could have used even more. chicken and tarragon just go together!! added onions of course…… this recipe from 11/2006. only difference, it calls for just pre sliced mushrooms.
Tried this last night and it was fabulous. The garlic wine sauce was perfect. Even my picky teenage son was convinced that mushrooms could be good!
We just made a double batch of this. We had 6 for dinner and 2 lbs of chicken breast. I made a quick trip to the store for mushrooms, fresh tarragon and shaved parm. I opted for 2 pkgs. of cremini so it wouldn't get too expensive (no exotic mix to choose from, but there was also shitakes and they cost twice as much as creminis). I also opted for shredded parm as the deli only offered 8 oz pkgs of parm wedges and I didn't want that much. It tasted a bit bland at just before adding parm so I added just a few shakes of some Santa Maria seasoning I had around (if you haven't tried this Santa Maria, CA regional seasoning, you should). It was still a bit bland. We all thought possibly less mushrooms (could be the cremini alone are a bit overwhelming) and less noodles. We added a side of steamed fresh broccoli w/garlic and ended up mixing it in there. That was off to a delicious start but it just needed a bit more of something. Maybe lemon? We'll try next time.
Loved it! I took the advice of other reviewers and added onion as well as doubled the wine. Only other slight mods were tapioca starch (similar to corn starch) instead of flour to thicken the sauce and baby bellas instead of the mushroom blend as my store was out of the blend. Went back for seconds even though I really tried not to. Very much looking forward to having the leftovers for lunch.
I thought this was great and had nice flavor. I steamed broccoli and added the chicken mushroom mixture on top instead of egg noodles as we are avoiding heavy carbs. It was sooo good.
I made this tonight and followed the recipe EXACTLY. My husband and I really liked it. If you are looking at the low ratings for those that changed the recipe and or left out key ingredients such as tarragon, please disregard. Those rating are not relevant. I will be making this again.
Delicious. Instead of egg noodles I used rotini pasta. Seems like it would work with any pasta. I also added some broccoli. It went well with the flavors.
I omitted the pasta to make it low-carb. The big difference was the addition of artichoke hearts. The sauce was tasty and probably add lemon juice next time. The chicken was juicy and tender. Very quick for a weekday dinner. I sprinkled a bit of leftover flour mix over the final cooking to thicken the sauce.
Very, very, very good!!! Have made three times since the issue came out.
Really tasty. Followed recipe exactly.
LOVED this recipe! I love that it can be tweaked and changed based on what I have hanging around. I used dried rosemary instead of tarragon and whole wheat angel hair instead of egg noodles. I also, always, add a dash of olive oil to my pasta as a finisher in any dish that isn't exactly a "sauce". My kids and I thought it was perfect. The earthy taste of the mushrooms with the body from the wine (GOOD wine makes a huge difference, don't use cooking wine!), and the salt from the parmesan was a great combination! I will definitely make it again! Also, if you follow the cooking times, this can be done in about 20 minutes (minus prep time of the chicken), it also will make a big difference in the amount of sauce, and the body of flavor left in the wine. If you cook out the wine too much, it loses a lot of flavor :)
This was a delicious recipe. I made the recipe exactly as written and was treated to tender, moist, chicken in a rich-tasting, flavorful, almost creamy-ish sauce. I'm with the other reviewer who said it can't be done in 20 minutes - it's closer to 35-40, but well worth it. Leftovers made a fabulous lunch the next day.
5 stars all the way... Unless you're Cat Cora I'm not sure how you can complete this in 20 minutes, but other than that, this recipe was OUT OF THIS WORLD. I used manischewitz egg noodles, and they were wonderful in this dish! I didn't have fresh parm, but the grated parm worked fine, just not as elegant... also could not find tarragon anywhere, so didn't use it and let me say, even my husband thought this was a first rate recipe. Will make again and again!
Delicious! Altered the recipe slightly based on previous reviews and what I had at home. I doubled the salt and pepper and used regular sliced mushrooms from the grocery store. I also used parsley instead of tarragon and vegetable broth instead of chicken broth. I'll definitely make this again!
This was really good and tasty and will go into my regular rotation. I just used cremini mushrooms. The kids loved it as well.
I thought this was ok, but nothing special. I expected more flavor in the recipe. There were several changes I made to the recipe. First, I kept the breasts whole, and eliminated the pasta, so I could serve it as a chicken breast with wine sauce. Also, I bought 4 oz of gourmet blend mushrooms and used 4 oz button mushrooms. Perhaps it would have been more flavorful with only gourmet mushrooms? I forgot about the tarragon til after the meal, but I don't think it would have made a difference (my husband and I are not fans of liquorice type seasonings). I made the roasted fingerling potatoes with the addition of Brussels sprouts for the side dish. There are several other chicken and wine sauce recipes at CL for me to try, so I doubt I will make this again.
Very good. Like others a little modification. Added chopped onion then the mushrooms etc. Used no salt and no sodium chicken broth. Added granulated onion (which has no sodium) to the flour/pepper coating on the chicken. Used slightly over 3/4 C of wine and broth. Added a little over 1 T of low fat sour cream at end along with asparagus sauteed in olive oil. Served over brown and wild rice instead of pasta.
I made this as directed, and found it bland. Adding salt made it better, but I don't think I'll make again
I loved this meal! Had everyone trying to steal my leftovers the next day. Loved the mushroom blend, although I felt the Oyster mushrooms were a little overwhelming, so I chopped them up a little more. I think it would taste great with baby bellas as well.
I made this recipe and just thought it "lacked" something - I figured out that I mistakenly forgot to add the cheese to the sauce and I believe that would have been the "something" so I'll be making again soon to be sure. The dish had flavor, the sauce coated the noodles really well and the chicken was extremely tender, but I think also next time I would use different pasta - probably a veggie mixture of pasta (like Garden Harvest) to also give more flavor. I'll be hanging on to this one for another go with some modifications to see if it's a "keeper." It absolutely takes no time to make and for that I'm going to give it another go - definitely easy recipe.
This dish was pretty good, although it lacked a bit of flavor.
It was OK, but definitely needs punching up! I followed the recipe, including the tarragon and the cheese, but I will not make this again. There are just too many other more flavorful dishes out there.
Yummy. Quick, easy, delish. I'd love to try it with thyme in place of the tarragon too.
Loved this. My husband said it was his new favorite pasta white sauce and my four year old devoured it!
I really enjoyed this a lot. I didn't use Parmesan cheese just because I made it ahead for lunch and didn't want the cheese to spoil. But it was still really good. It didn't have a lot of flavor but I didn't find it underwhelming like other reviewers. Will make again for sure.
I found the recipe rather bland, but my very picky 7 year old loved it! He even ate the mushrooms!
Very tasty for a quick meal! The only thing I added was a splash of cream to make the sauce more luscious. Would definite make this one again.
This is awesome. I used baby bella mushrooms and omitted tarragon and it was still fabulous. Will be in my rotation from now on....
I used boneless chicken thighs instead. Sliced baby Bella mushrooms worked great. Fresh tarragon was a must, and I still had some in my garden. As always, I used way more garlic, but that is what my family likes. I'll be adding this to my regular rotation.
Simple and delicious. Only changes I made, used dried tarragon (1/2 tsp.) and added 1 chopped zucchini (after adding the broth). Well definately be making again.
I love a good white wine sauce, and this recipe leverages many common kitchen staples which is appreciated. However, I feel it lacks that special something to make it unique and special. I made with red pepper and a few other mods based on reviews of a similar recipe (see below) but would also consider lemon, truffle salt, or herbed breadcrumbs. I merged this recipe with the Chicken and Mushrooms with Marsala Wine Sauce recipe and it came out great. I subbed oregano for tr tarragon, used 2/3 cup of broth (all I had was beef broth which added a really nice, rich, earthy undertone), extra garlic, and a splash of red pepper. The hit of spice added warmth and complexity. I will make again, with modifications. And lots of Parmesan!
Quick, easy weeknight meal with ingredients I typically have on hand. Used Wegmans pre-packed stir fry chicken & dried tarragon to save time. Portions were generous on this recipe.
Truly delicious! Saw this today and decided to go for it for dinner - was not disappointed! Did not have fresh mushrooms on hand so substittued canned - result was good, but next time will plan to have fresh. It's a keeper!
This was quick, easy and delicious, perfect comfort food for a cold night - like tonight! Definitely adding to the rotation! I used a wild mushroom olive oil and sliced cremini mushrooms - loved it!
This is a good recipe for when we don't have a lot of time or are too tired, but still want a good, hearty meal. We use the exotic mushroom blend they sell at our grocery store (baby bellas, shitake, and oyster mushrooms), and double the wine and herbs. I think the cheese is really important to the recipe, it adds a bit of tang and wakes up the dish.
It was pretty easy to make. I prepped some ahead of time. First time cooked with tarragon. My husband and I liked it. Adding a veggie such as broccoli or peas may be good as well. We would definitely eat again!
Excellent. Made almost exactly as written (omitted tarragon). Everyone loved it! Also I threw some artichoke hearts on my portion and that was fantastic as well
I also made this pretty much to the recipe (ok, I used rotisserie chicken instead of uncooked breasts) and we LOVED it. Unique flavors, as I had never cooked with fresh tarragon before. I added in some chopped onion to help the mushrooms caramelize and served the dish on mixed greens. Really rich flavor considering no cream was involved. We will definitely be making this again - very fun to enjoy with your leftover wine. :-)
Absolutely yummy! I used baby portobellos because that's all there was in the store.
Every month we try to make at least one of your recipes. Well, we received you 25th Anniv. Issue this weekend and tried this one. It was the dullest one we have ever made. It had no taste. I only ate it because I put on a lot of the parmesan cheese which improved it. Tomrrow we are going to try a scallop recipe with soba noodles. We will be sure to let you know how that one goes.
This was a great recipe. Not labor intensive at all- in fact, part of what made it so appealing was how simple and easy it was-- great for a weeknight. I doubled the wine and the broth, and used 1 TBS of cornstarch to thicken the sauce. I also added broccoli, about twice as much the garlic (I was too lazy to measure) and used orzo instead of pasta. This was a hit in our home.
Very bland and labor intensive. No one in my family cared for it.
so my pet peeve is when people review a recipe they made a lot of changes to. followed recipe exactly - came out great, especially for the short time it took to make. Maybe I would add more garlic next time. kids loved it too (they like mushrooms.)
This received a unanimous thumbs down from my family. In a word: boring. For those who feel like tweaking it, I think it has potential. I have so many recipes I like (I've been getting Cooking Light for nearly 23 years!) and so many yet to try, that I can't be bothered messing around with a recipe to figure out how to save it when in the end, it's just another chicken recipe.
Great flavor, and easy to prepare. I did not have tarragon so I substituted 1/2tsp of fennel seeds that I chopped finely.
This was tasty, and if you have your mise en place ready, goes pretty quickly and easily. I used fresh thyme in place of the tarragon, as I had it on hand and needed to use it, and served it over brown rice instead of the egg noodles. On the side, beet greens sauteed with garlic & dried red pepper flakes and roasted Jerusalem artichokes.
Quick and delicious! I left out the noodles and served this with a baked potato. Will certainly make this dish many more times.
I loathe egg noodles so I subbed in multigrain bowtie and it was delicious! I also didn't use tarragon but instead used about 1/2 Tbsp of thyme and it added just enough spice to make it less bland. very easy, delicious dish that feels fancy than it is.
Good dish but I felt it was a bit on dry side and not enough noodles for my liking. Plan on adding 2 more oz of noodles and just a bit more wine or chicken broth.
Solid recipe. Easy, quick and versatile. Added extra garlic, and will add more mushrooms next time. Cooked as written with tarragon and liked it very much, but will also try with basil in future efforts.
Solid recipe. I added extra garlic, tarragon and salt to better season the dish, but followed the recipe otherwise. I served it over egg noodles, as suggested, with a side of roasted green beans. We drank the unoaked chardonnay that I used in the dish with dinner.
So good. Flouring the chicken before sautéing kept the chicken incredibly moist. When I added the mushrooms and garlic my pan was quite hot and my garlic browned – next time I will start the mushrooms first, cook partially, then add the garlic. I used thyme and it complemented the other flavors well. Kids and adults enjoyed! This will become a regular at our house.
This was delicious!!!! I added the tarragon in the flour mix at first and added sun dried tomatoes during the saute. This was easy and everyone loved it. Even the kids.