Like others have already wrote this is definitely an excellent recipe. One thing i really enjoyed is the strong chicken flavor which was quite distinct. I can tell you just don't add any extra salt to the sauce until you taste it because the salt content was just right without adding any extra salt (an extra and it would have been to salty). My wife even loved this recipe and she, in general, does not like cream sauces.<br/><br/>If i had to say anything negative its just that i really didn't taste the basil that much. I will definitely add a lot more next time but even with that i think its a 5-star recipe. Thanks Inez for the recipe.
Absolutely delicious! The fresh basil and mushrooms really made the dish. I love pasta dishes and this is a new favorite of the families.
While DD didn't care for this dish, everyone else enjoyed it after a few changes. I originally made it as written with the exception of being a little short on the heavy whipping cream so I had to top it off with a touch of fat free half and half to get the amount needed. I also had to saute the chicken, onion and mushroom mixture longer than called for as it wasn't done when my timer went off. I served it over spinach fettuccine. We all felt it was lacking something. So I topped it with shaved Parmesan cheese. It still need something. I added some garlic parsley and that did the trick. We really enjoyed it this way.
A little bland for my taste. I might add some pesto or sharp cheese to bump up the taste a bit. My five year-old son loved it, especially the mushrooms.
Made this for dinner last night - family thought it was Blah. Followed recipe exactly - took longer to cook chicken and sauce never really thickened like I thought it should. Will not be making this one again.
Amazing! I must have cut my chicken in larger chunks than the recipe calls for because it took my chicken more than 4 minutes to cook. Actually, I browned the chicken first, then added the onions and mushrooms and cooked for about 10 minutes more. The onions caramelized nicely. I also felt the sauce was too thin. Next time I'll reduce the amount of liquid since we only used about half of it anyways. I used 1/2 tablespoon of "Better than Bouillon Chicken Base" instead of bouillon and Half & Half instead of whipping cream. This is going in my Permanent Addition cookbook.
This was amazing, everyone went mad about it. Served up with my home made ravioli delish. Used red onion as I ran out of white onion. Defiantly a keeper.
Another awesome dinner!
This is an absolutely delicious dish with a beautiful presentation. I had to tweak the recipe a little bit. I used one percent milk in the sauce because that was all I had on hand. It still tasted rich and delicious. I just had to thicken it a little longer. I used frozen cubes of freshly minced basil because I didn't have any fresh on hand. It was still very flavorful. I didn't have onion or mushrooms on hand and I blended some parmesan cheese and garlic into the sauce. Instead of cooking the chicken in oil, i marinated it in some fresh garlic and more basil and grilled it on my george forman grill. It turned out absolutely wonderfully! I loved the flavour that the basil and the chicken broth/bouillon gave. It definitely tasted like something one would order in a restaurant. I will be making it again very soon probably using the same substitutions I did this time.
Made for DH this evening - first time I've ever tried to make a cream sauce - turned out beautifully - albeit a bit on the thin side - next time I make this I'll add another tablespoon of flour per another reviewers suggestion. Thank you for a wonderful recipe MizzNezz.