Reviews for Chicken and Mushrooms in Garlic White Wine Sauce

I did what the suggestions said and added twice as much wine and sour cream. I used fresh thyme instead of tarragon and I added asparagus. It was very good!

This recipe was very easy and it tasty so yummy. I was afraid the sauce woulnd't be sufficent, since I did go over on the past but the sauce was so flavorful and rich that is was not a problem. The boyfriend thought it was a fetuccini sauce and requested, we add this to our routine night. Fast, easy, and super yummy!

I would make it again using my changes. It did need more seasoning and extra wine. I also used whole wheat pasta and added spinach and more chicken broth.

My husband and I thought this recipe was very tasty. I made a few changes to the recipe. We tend to like a lot of spice and since I never use tarragon, I substituted 1/2 tsp. each of dried thyme and dried oregano. I used 3/4 cup wine (instead of 1/2 cup) and 1/4 cup lemon juice (instead of the chicken broth). I served it with organic salad greens with heirloom tomato. I will definitely cook this again. It is a suitable menu to serve for guests or for a casual family meal.

This is a good solid recipe. One of the problems I have w/Cooking Light's recipes is the 8 oz of sliced mushrooms. I can only find 6 oz packages and just adjust a bit. I made it in an All-Clad skillet w/the same amount of oil, though not nonstick, and found it worked well. I also used fresh tarragon and garlic. I didn't bother to add the parmesan, so maybe that would have upped the taste factor. I'd make it again, probably as I did tonight.

This is a great easy meal to cook.

Belive me the recipe tastes Great.Really Like It

Excellent

I really enjoyed this recipe. I used fresh basil instead of dried tarragon, bow tie pasta instead of egg noodles,and lots more salt and pepper than the recipe called for. I only measure ingredients when I bake! Used a chardonnay for the white wine and less sodium chicken stock (NOT fat free!). I would make this again and will probably use more basil, maybe even add spinach.

Reading all the reviews I was so hopeful - there was ittle taste to this recipe - I made it edible for dinner by adding double the wine, 1/2 cup sour cream and a large handful of fresh basil. Even after that it was only very average and disappointing!

good

I'd give this recipe 2 stars (has potential) as written, but 4 stars with modifications. Like some other reviewers, I found the sauce to be a little bland, so I added a splash of whole milk and a generous dollop of light sour cream and a few tablespoons of parmesan, making it more like a creamy stroganoff (yum!). I also added slightly more wine and broth than called for and almost doubled the mushrooms. With these changes, I really liked the sauce and would make it again.

This is a great tasting 'comfort food' and a favorite in my family. I more than double the amount of wine, and double the mushrooms. I cook the mushrooms, garlic and seasonings down for about 30 min.on med-high, which reduces to a wonderful broth. Then I shake the flour and chicken broth well in a container w tight lid to avoid lumps. I use whole wheat noodles, and oat flour to dust and thicken. Great recipe!

Awesome recipe! I used basil and whole wheat egg noodles to add some whole grains to the meal. I doubled the recipe and used the left overs for lunch the day after. Will definately make it again.

I don't like mushrooms, but this recipe softened the blow. The mushrooms were cooked to a nice texture and the sauce was delicious.

OK but lacked flavor....needed more spice but has potential

This is a great and easy weekday recipe. The flavors were great! I used a fume blanc for the dry white wine and it turned out delicious.

Wow. This really impressed me. Utilizes inexpensive ingredients that I constantly have on hand, including a nice dry white wine. I used whole wheat egg noodles to make sure I get all my whole grains. This recipe is so healthful: lean protein, nice hearty whole whole grains... meaty, nutty and fragrant. I loved it~

This is a wonderful meal. I double everything hoping to have lunch during the week but seeing as my very picky husband "who hates diet food" made it his quest to finish the meal off I was outta luck. I will def. add this to my more commonly used recipes. I had no tarragon so I used marjoram worked out great.

This turns out great everytime. I use one pound chicken tenderloins that I have cut from those huge, boneless breasts that my grocery store sells (hate that!). Otherwise, I wouldn't change a thing!

I would cut the salt in half if I made this again, which I probably will. I used sliced baby bellas, and homemade spinach egg noodles. Yum. This makes a good everyday meal, but could be served as a special occasion meal with the right accompaniments. It was quick: about 1/2 hour if you work quick!

This was a very good dish, I didn't have any tarragon so I used basil...I also doubled the garlic, sauce and mushrooms. Next time I want to try it with the tarragon. Will definitely make again!

This was surprisingly tasty and came together quite easily. My kids were lukewarm but that is saying alot in my house. I am not used to tarragon but it did add a nice flavor. A true comfort food for a cold day and good excuse to open a bottle of white wine.

I was totally underwhelmed by this recipe. It wasn't bad, it just wasn't particularly good and was not worth the investment of time it took me to make it. There are many other CL recipes my family has loved, so we'll be skipping this one in the future in favor of other CL meals.

My fiance absolutely loved this dish, it's now one of his favorite dishes. I use dried basil instead of the tarragon and it still tastes great!

A truly comforting - but not heavy - dish with a delicate flavor. If you are looking for something with bold or spicy flavors, start adding in other spicies.... but as is, the recipe is certainly not bland. Also a nice perk, you would never guess came in under 400 calories! My guest and I both licked our plates and I'm already looking forward to the leftovers. I made this almost to the letter, the only substitution being fresh (not bottled) garlic and a tablespoon of chopped fresh Tarragon in the place of dried. Served it as suggested over Trader Joe's Egg Parpadelle.

It drives me nuts to read the other reviews here and see that people who left out the tarragon did not like it. Tarragon in this recipe absolutely makes it. Don't substitute! Husband and I love it. Followed the recipe exactly except reduced the amount of egg noodles to lower the calorie/carb count. Also added a little cornstarch to the sauce to thicken it up. Otherwise followed exactly and it's delicious (of course, I love mushrooms). I don't know if I'd serve it for a special occassion but it is really great if you love mushrooms and garlic!

I used fresh thyme in place of the tarragon, added a T of dijon mustard, and hot pepper flakes. After mixing in the cooked whole wheat noodles, I put the whole thing in a casserole dish, topped with pecorino romano cheese and broiled for a minute or 2 to brown it. Yum! Served with steamed asparagus.

This was just OK. It needed a vegetable and seasoning. The leftovers just sat in the frige and I had to throw out. (What a waste of money and food).

I've made this many times but never with tarragon! I've used a variety of fresh or dried spices and it always turns out good. I've also used fresh and canned mushrooms. I like to double the wine and broth to make more sauce. I also add cornstarch instead of flour to thicken it.

This is a new favorite and I would definitely make it again! I ended up adding asparagus in when sauteing the mushrooms, and added a little more of each of the ingredients to the sauce to make up for that. I also used basil instead of tarragon and a mixture of mostly dry and some sweeter wine (ran out of the dry). Instead of the egg noodles, I used cavatappi. Very easy and filling.

It is easy and quick. Hubby liked it.Will make it again and again. It is a good solid recipe; gave it to my hairdresser this morning. Followed the recipe exactly; Did not alter instructions or ingredients.

Quick recipe, great taste, what more could you ask for?! This was part of the 20/20 CL series, 20 recipes in 20 minutes. It took about 30 minutes for me, reducing the wine and chicken broth took longer than 1 minute (though i find this to be the case with all my CL recipes, so maybe it's just my burners). I actually used a sweet white wine because it was open and it didn't seem to make a difference. I only had asiago cheese on hand and the nuttiness of the cheese went perfectly. I would absolutely make this a staple, how easy!

This dish was solid, good, not the most amazing thing I have ever tasted, but definitely tasty. We had a plethora of mushrooms in the refrigerator and this recipe was able to utilize them before they went bad. I added a handful of spinach for more vitamins, some red pepper flakes for spice, used 8 cloves of garlic, 1 tsp of dried thyme, 1 lb of mushrooms, 3/4 cup of wine, a gluten free mixture of flours to sub the regular white flour and quinoa pasta. A good quick meal that uses typical things you already have in the kitchen from your weekly groceries.

This recipe is a good base. It needs some more flavor. I think next time, I would perhaps begin with an onion base. Other than that, it was a classic combination that made for a hearty dinner and great leftovers.

This recipe was okay, but I was a little disappointed as it was kind of on the bland side and the texture was a little too mushy for my tastes. I made this using rosemary instead of tarragon. This might be better with a splash of cream to add more dimension to the sauce. I'd also serve this with a firmer whole wheat pasta in the future because I didn't like the texture of the soft mushrooms with the soft egg noodles.

I served this meal tonight and the hubby and I loved it! I made two modifications. First I used parsley instead of taragon. Also, instead of tossing the chicken with pasta, I opted to serve the chicken over couscous. The flavors were fantastic! This one is a keeper!