Mushroom-Herb Chicken

I really liked the flavors in this dish. I would recommend using sherry like the recipe calls for vs. using the substitution of chicken broth. I am wondering if some of the reviews saying it was bland used chicken broth as opposed to sherry. I also used shitake mushrooms as I love the flavor of them. I thought they lent well to the flavor of the dish vs. using regular white button mushrooms. The prep was very quick and easy. It's a great meal to make on the nights you don't want to be too labor intensive w/ dinner prep.  

Wow, for a low-sodium recipe, this one rocked it! I served it over wild rice, with garlic squash on the side. Very good!

Nothing particularly wrong with this recipe but it was rather boring. I won't bother to make it again. I suppose you can improve it as some suggest by adding mustard or other seasonings but what's the point. If you have to make a bunch of changes then it really isn't the same recipe.

It was okay, but not something I will make again.

Quick, easy, and good!

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This was good, except should have been cooked a bit shorter than I did.I cooked it for 20 minutes. I added chopped onions with mushrooms as well as fresh basil, marjoram and adobo. Flavor was good. would add chicken broth at the end in place of water.

I am a bit of a 'foodie,' enjoying food that is full of flavor. This recipe did not cut it for me. I could follow the suggestion of a previous reviewer and try adding mustard or something to punch it up, but I will probably just not make it again. Too bland.

Delicious! Added some chicken broth and cooked the mushrooms a little longer so they could soak in all the sauce :)

This was an easy, very good recipe. I used white wine (for sherry) that I doubled in amount. I also added about the same amount of chicken stock. I like having sauce. I did let it cook down some before serving. My wife and I both felt it need more salt and pepper. We served it with Yukon Gold mashed potatos and roasted Aspargus. I will make this again

I need to be creative about cooking light for my husband. He is always looking for foods that full of flavor such as fried or smothered in cheese. This was a big hit. The chicken comes out so juicy and flavorful. My husband loved this dish and came back for more. I am always cooking light for myself but I get bored of grilled chicken and fish. This was awesome and so easy. It is definitely going into my top recipes and would serve this to anyone not just those looking for light meals.

Fast, Tasty, Healthy! My husband loves this we make it almost every week. Sometimes with rice or pasta and steamed broccoli.

My family loved it. I used the thin cut chicken from the store. I also used oregano instead of Marjoram and added a few sprigs of fresh thyme. I used Chardonnay instead of Sherry. I did serve it over mashed potatoes and it was wonderful. It had a lot of flavor. Will definitely make again and pass on to friends.

So amazing, I have made it twice in the last two weeks since I joined this site. I make it just like the picture over homemade mashed potatoes, but I make it with fresh green beans, instead of broccoli. It is so good. Click here to find out more!

Made this dish last night for dinner and it was amazing. Didn't have shallots so I substituted a thinly sliced onion. I also used a little butter instead of the cooking spray which allows the mushrooms and onions to sweat and combine flavors better. Additionally, I dredged the cutlets in flour before cooking in a bit of canola oil. I doubled the amount of marjoram and increased the salt and pepper. Without these adjustments, I can see how the recipe would be so-so...it certainly added a few calories, but it was well worth it. Served with jasmine rice and asparagus. Will definitely make again!

This is a solid recipe. Easy to make. Great for a weeknight Flavorful. I made it as directed. Served it with creamy parmesan orzo. Very good. Enjoyed by the family.

Good Recipe and easy to make...

Great basic recipe! Very flavorful and super easy to prep. I used olive oil rather than spray and served with couscous and asparagus. I also sliced my own mushrooms and cooked the chicken in two batches. Add a little chicken broth to the pan if you want more sauce...definitely will make again.

So easy and very tasty! Would make for a casual get together without hesitation. Served with mashed red potatoes and spring mix salad.

Easy, fast and restaurant good!

Was a basic recipe, pretty good.

This was excellent. Made exact to the recipe with red mashed potato's and made the honey roasted cherry tomatoes also in this magazine. Even had some left over and brought it work for lunch. Have already reccommended it.

Although my family doesn't like mushrooms, they all approved. I used 1 red onion and chicken broth since I had no shallots or sherry in the house, and cooked the chicken in olive oil instead of cooking spray. Turned out delish over homemade mashed potatoes and green peas. Will do it again!

This was delicious and the mushrooms and sherry made it one that I would serve at a dinner party. I am passing it along to my daughter who entertains frequently in Chicago, as well. Excellent!

This came out incredibly bland at first. When I added a lot of salt and some mustard to the sauce, that helped, but I still wouldn't make this recipe again. I should note that I didn't have any marjoram, so instead of the 1 tsp. of marjoram, I used half a tsp. of tarragon, which I normally love with chicken and mushrooms.

I'm tempted to rate this as worthy of a special occasion, but maybe that's because I haven't cooked that many recipes lately and I love to eat. So I've rated it conservatively as a solid recipe. I served it over mashed potatoes bought at a grocery deli, with a side of steamed broccoli, and I loved the flavors, textures, ease, and healthiness.

The Boyfriend and I loved it!

This is a good recipe, but it suffers simply because it's such a common tasting dish. I've probably made 15 recipes over the years that taste very similar to this, and this recipe is no better and no worse than any of those. I made exactly as prepared, although I served it over pasta rather than mashed potatoes.