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Very good-tasting chicken. The recipe didn't specify, so I covered the pan for the last 30 minutes of cooking time. Maybe it would have been better left uncovered to thicken the sauce more.
This was excellent thanks for sharing.
A great variation of a French Classic (and Italian,known as cacciatore). I too used canned diced tomatoes, because that is what I had. This was a nice, Fall Sunday dinner, with mashed potatoes and buttered beets. Made for Fall 2007 PAC.
This was a huge hit with my group of Katrina evacuees. I made one substitution, 1 can of diced tomatoes for whole and the sauce was pureed before adding the mushrooms to accomodate our host. I served it with rice. everyone thought it was delicious!
This is the same recipe I have been making since I found it in "Seventeen Magazine" over 20 years ago. Unfortunately, I never have any leftovers, but I bet they'd be great even cold. We serve this over brown rice with a salad on the side. I prefer using fresh tomatoes, but canned work well, too. If you like mushrooms, try this with other varieties instead of the standard white button mushrooms.