I made this for 2 of us and made the full recipe with less chicken. This is enough for 3 servings. I followed the recipe except put more shallots than called for and wouldn't do that again. I had chicken cutlets in the freezer and they didn't need pounding and just a quick fry in the pan so as to not overcook! I would use more chicken broth next time to stretch the sauce. As it is, it would be skimpy for 4 people. I served over mashed potatoes.Read More
DELICIOUS! Don't usually write reviews but had to for this. Wanted to lick the pan for the sauce!
I love the versatility of this dish. Simply by changing the variety of the mushrooms, you can change this dish from basic to gourmet (fairy ring, morel, lobster mushroom, chantrelle's, etc or a mix of them.). If you can't afford exotic, fresh mushrooms, you can always buy then dried, and add them to white button mushrooms, which will boost flavor. A bit of their soaking liquid will also add flavor to the broth. When you get tired of chicken, you can always use veal, boneless pork loin chops, turkey cutlets or even boneless steak.
I made this the first time tonight for me and two friends. Instead of two cloves of garlic I used three, and I followed someone else's suggestion and doubled the fresh thyme at the end. The thyme is a WONDERFUL addition. All three of us LOVED this and it's not at all difficult to make. I'd definitely make this again for company, omg.Read More
This sounds like good changes but gets a bit confusing on the order when u add the seared mushroom change.Read More
This is an excellent recipe. Made it tonight for elderly mom. She and the helper both commented on how wonderful it smelled while cooking. And it tasted very good as well.
The only change I would make next time is to saute the mushrooms separately and add to the shallots after about 5 minutes. I didn't find that the fresh thyme added so much flavor, so I might try dried next time.
Great sauce, very tender chicken. Made to recipe, except started with whole cremini rather than pre-sliced. Used a tip on cutting boneless chicken breasts from Cook's Illustrated 2015 Annual ( http://www.cooksillustrated.com/articles/31-better-chicken-marsala ): First cut the thinner half off, then slice the thicker end in half horizontally, you'll end up with three similar-sized pieces per breast. We then followed the CL recipe, pounding as needed to even the thickness. Served with a rice pilaf studded with diced carrot/onion and steamed broccoli. Very good.Read More
You may not be aware of this, Miraoli....http://henrylau.me/dont-be-tricked-into-buying-chicken/Read More
my husband commented on this and he usually doesn't get too excited about food !! used onions and dry thyme. tasted fine to me! my gravy wasn't too thick but that was ok. served over baked potatoes.Read More
Wife loved it as recipe written. Only difference was I placed the chicken in the pan to 'hold' for 30 minutes with wine and broth added, flour added as snow peas (to accompany dish) was cooking (2 min).Read More
I just got an "excellent " from my husband, who has very good taste and only hands out excellents if they merit it! I did make a few changes, because we love extra sauce. I used one cup of very dry wine ( sauvignon blanc) no garlic but twice the shallots ( caramelized) , twice the fresh thyme, no stems, chopped finely ( if you do not use fresh thyme, this will not taste the same) , and 1 cup broth. I did not double the salt or flour, but did add a little salt in the end. I also used steak - cut mushrooms, just for fun.
Mushrooms do not add alot of flavor, but its the texture you want. They should be seared, and not overcooked. Put them into a medium hot pan with a bit of oil and butter. salt them lightly with sea salt. Once they start to sweat, turn up the heat, sear them on both side and then add the wine, scraping the pan, and reduce.
If you don't want to add the wine, this is not the right recipe for you. I guess you could use lemon juice, but that's a different dish. The dish will have the savory flavor of shallots, a touch of fruit from the wine, the bite of the mushroom and the aroma of thyme.
This was so good! I had to make a couple of changes to work with what I had on hand though. I used chopped onion instead of shallots and fresh rosemary instead of thyme. The flavor was amazing! I served it with wild rice and broccoli. It was a very easy dinner that I will definitely be making on a regular basis. Even better is that I usually have all the ingredients on hand! My husband loved it and even my picky 4 year old ate it without noticing the onions or mushrooms that I had chopped up in his. Definitely a keeper!Read More
I made without the wine but it was still quite tasty. There's a coupon for $1 off of any HarvestLand Product here: (They have really good organic chicken. =] ) http://printablecouponsanddeals.com/2013/10/1-off-any-harvestland-product-2.htmlRead More
made the chicken and mushroom sauce exactly as directed except I placed it in a burger.. wow.. best burger ever :P it was so perfect, I had no idea I was able to make something so good! you have to try it.Read More
This turned out really good. We don't drink wine so I can't see purchasing it just to cook with, so I just used additional chicken stock. When I added the mushrooms I also added asparagus, it made a delish sauce with side vegetables included, served on top of mashed Texas russet potatoes.Read More
This was yummy! I've been trying to find recipes that really "dress-up" boneless, skin-less chicken breast and this one was fantastic! This is a new favorite at our house and will be added to the rotation. :)Read More
Very easy and very good!Read More
We made this recipe except we didn't have any wine to include so we just used chicken stock. It was very solid and both kids liked it.Read More
Made exactly as directed. The mushroom sauce was perfectRead More
I followed the directions carefully but I felt like the food still tasted bland. Perhaps some cheese or madeira wine would taste better with the dish.Read More
This was really delicious. I substituted 1/4 teaspoon dried thyme for the fresh (forgot to buy it). Served with brown rice and a green salad.Read More
I thought was a really tasty recipe to start from. However, I agree it needs "something". We added lemon juice at the end. I agree capers would work, I can even agree with the person suggesting bacon. At any rate this sauce is a great starting point.Read More
Had it with a cup of whole grain pasta (per serving) on the side. AMAZING!!!!Read More
This was excellent!Read More
This was delicious! I only keep chicken bouillon powder on hand and because I can't control for the salt in that, I omit or cut back on the additional salt in the recipe. And when I haven't had fresh thyme on hand, I've substituted other fresh herbs such as tarragon or rosemary.Read More
Fantastic dish. I didn't have any fresh Thyme, so I used a little less ground Thyme. Paired it with mashed cauliflower (with olive oil). Will make again!Read More
Outstanding! I made it exactly according to the recipe. Very easy, with ingredients I always have on hand. DH loved it a d wants it "in the rotation". I am always looking for a tasty after-work easy meal, nd this is perfect. Don't forget the thyme. It adds the final touch.Read More
Very solid recipe! I'll be making this again and again. I might only add 1 tbsp butter though just to lighten the sauce a bit. I served it with smashed cauliflower and pan roasted brussels sprouts.Read More
I make a recipe similar to this one. I perked it up a bit with a can of fire roasted green chilis - it was incredible! I now use frozen chopped fire roasted green chilis I increase the garlic & add a couple canned chipotle chilis (they are dried smoked jalapeno peppers). I have also used a little bit of chipotle powder if I don't have canned chipotles. BE CAREFUL they have a very strong hot smokey flavor & can over power a dish easily. If you don't like hot just use a little to taste. I also don't add the shallots or the flour. If you cook it long & slow until it almost falls off the bone it thickens itself. I use chicken leg quarters. I brown them pretty good with thin sliced onions in a little canola oil before hand & add a large can of cream of mushroom soup. Don't let it put you off It sounds like a totally different recipe but it isn't - it is a chicken mushroom dish with green chilis and a titch of chipotle. I serve it over rice - We love it - I think you'll love tooRead More
A very tasty dish. I used a Tb of bacon fat instead of 2 tsp of canola oil. Most things just taste better when sauteed with bacon fat. Also I increased the flour to one Tb for extra thickening for the sauce and added 1/4 cup of heavy cream for a bit more richness and for some zip added one Tb of Meyer lemon juice and 1/4 tsp of Meyer lemon zest. We had this with country style (skin on and chunky) mashed potatoes and yellow crook neck squash and green beans fresh from the garden with Meyer lemon dill butter.Read More
Lovely!! With a substitution of Marsala wine for the white wine (I didn't have white wine) it was a superb meal. Next time I make it I will use the fresh thyme from my new herb garden. That should kick it up a few notches! Thanks for the great recipe and the nutrition chart. Hubby has diabetes so counting carbs is a must.Read More
This was an easy recipe and the flavor was fabulous. I served it over wide egg noodles and finished with a little lemon juice. I added roughly chopped parsley and the lemon zest just before serving and the presentation was outstanding.Read More
Very easy and quick recipe.Used fresh picked Morel mushrooms and served with mashed potatoes as suggested.Read More
This is a good solid recipe. Easy to make and delicious. More of a family meal item. I felt the whole time I was eating it that it could use something. A squeeze of lemon or my wife suggested capers. Some sort of acid just to brighten it up. I ate the left overs last night and it was better then the original meal. I made it with roasted garlic mash potatoes and roasted asparagus.Read More
This was really delicious! I loved the flavor of the sauce. The last two tbls of butter made it seem so rich and the fresh thyme is totally worth it. I served this over mashed potatoes with a big salad.Read More
Simple, easy and delicious! I did't have white wine, so I used a little red wine instead- it was SOOOOO delicious! Easy clean-up, since it only uses one skillet. I would definitely make this again, both for every day (this was a busy Wednesday night) or for guests. Served with black japonica rice, on which I drizzled a little of the sauce. Thanks!Read More
Delicious! Nice and easy with lots of flavor for the amount of work. Also served with mashed potatoes.Read More
Really good and quite easy. Served with garlic mashed potatoes and a tossed salad.Read More
Delicious and easy. I served it with Yukon Gold mashed potatoes and spring greens.Read More