- Most Helpful
- Highest Rating
This is fabulous, only a few ingredients but really great flavour & easy to do, even toddler DD gobbled this up for the kid-friendly challenge. I also think some white wine would go nicely in this sauce. Thanks for posting!
I have made this for years. The only difference in how I make it is I add sliced mushrooms (fresh (sauted with the onion) or canned). Yum.
I have made this recipe twice in the past month and it makes me look like a Rockstar! It's cheap, simple and requires no real skill on my part. I have actually stretched it by slicing my boneless 1/2-inch chicken breasts in half (creating two 1/4-inch pieces from each). Also, since I don't have an oven-proof skillet that's large enough, I have no problem transferring it to a 9x13 baking dish. Thanks for a great go-to recipe for chicken!!
My hubby liked this dish.He says I should keep it.Thank you.
This is the recipe that made me fall in love with cooking. I think I was around 11 years old when I started making this dish. I almost forgot all about it. Thank you so much for posting. So good!
Awesome dish!!!! Served it with Elaine's Rice Pilaf and some green beans and will definitely be making this regularly.
Holy Moly! This was Outstanding! My husband said it's like Thanksgving turkey, stuffing and gravy all in one.... although he knew it was chicken. Loved it!
This savory dish is not much different than a dish in my neck of the woods called Saute Chicken. After browning I just covered the pan with a lid and let cook for about 15 - 20 minutes, turning occassionaly. Oh, my breasts were large so I cut those in half, too....now 'that' didn't come out right. Made for Alphabet Soup Tag.
OMG OMG OMG! This chicken is soooooo good! To the best of my knowledge, I followed the recipe exactly. . . didn't change anything and it came out so nice and creamy. I only tried a tiny bit because I'm saving it for lunch tomorrow. We're having guests, hopefully they'll like this as much as I do! Thanks for this great recipe! A couple days later I used the leftover sauce and cut up the leftover chicken into small chunks, and served it mixed with wide egg noodles. It was very good!
Made this last night, changing only the spices, I used my own blend of garlic, basil and oregano. I also added a healthy splash of lemon juice to the sauce, just because we like it. Oh, and I finished it on top of the stove, just lowered the temp and covered it for half hour or so. It was wonderful! Definitely going into the keeper file. Thanks so much for posting!