Absolutely fantastic! Better than expected! I was only serving two and used one large breast, however I kept the sauce quantities much the same as I like a lot of sauce. I left out the green onions. Also used 200ml chicken stock instead of broth(don't know if there is a difference),and served over rice with steamed broccoli.
I just loved this recipe! The chicken was tender and moist and the sauce was delicious! I made exactly as directed and served over rice. Everyone cleaned their plate and asked for seconds! I will be serving this one again! Thanks for sharing, ~Pixie~!!
"Num-Nums!" as my dad used to say. I made it according to your recipe, and made 5 breasts because it's always iffy about seconds here. I loved the sauce, and kept piling it on my chicken. We had it with long-grain and wild rice, and broccoli and cauliflower.Very good!
I was not a big fan of this dish. I thought the gravy had a bit of a strange taste and that the whole dish was far too salty (even when I used low sodium soy sauce). However, my boyfriend liked it so maybe it was just a matter of preference. I won't make it again though.
This was an amazing recipe. DH actually grinned through the whole thing and insisted that I make it again in the future. The only thing I changed was to use two big chicken breasts instead of 4. It made extra gravy, but that was just fine with us!
We enjoyed this, and it was easy. (Not counting the vote of my son who hates mushrooms.) I had a little trouble with the sauce. For some reason, it was fine when it was finished, but it thinned back out as we ate. Weird. Maybe I should have served this with a starch to sop it up. I did serve it with Acadia's Bell Pepper Onion Stir Fry.
SUPER-- easy to do, but looks and tastes like something you'd order at a restaurant. I didn't use the green onions (didn't have any), but sprinkled in about a 1/4 t onion powder. Served over rice. Good stuff! Thanks!
The recipe was excellent, very succulent! My hubby even loved it, as he's a complainer when it comes to trying new dishes! I used chicken wings, flour instead of corn starch, chicken stock instead of broth, mushroom with juices that come in a bottle or can instead of white buttons, added fresh garlic, and being from new orleans I used zatarain season instead of salt and pepper. It was delicious! I will definitely make it again! In New Orleans this is considered smothered chicken with a kick of mushrooms and green onions!
Pixie, you proved that great recipes are not difficult. Through necessity we made a some changes -- we used drums sticks (skinned) and chicken stock. Super good and super easy. Next time we make this (for DW's mother) we will add a clove of crushed garlic and, maybe, a little ginger. Many thanks to you for sharing this with us.
Loved the flavor! Easy to make! I had all ingredients on hand (which never happens!)! It's a South Beach diet recipe, Phase 2 or 3, and is great on Brown Rice or Whole Wheat Pasta! Thanks!