Peppered Chicken With Lemon-mushroom-wine Sauce

this is pretty good! Love the sauce! I found the directions a little complicated and could be made simpler. I browned the chicken first, removed from the pan, then cooked the shallots and mushroom (i used crimini). Then I made the sauce, reduced it and finally put everything (mushrooms and chicken) in the pan. Hope this makes sense; that way I only had to use 1 pan. Thanks for the delicous dinner! Good luck in the contest!

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This recipe was very good, but one DH & I differed on in our evaluations. I liked the chicken coated in cracked black pepper the best, while he wasn’t crazy about the amount of pepper I used. I thought the mushroom & wine sauce was very tasty and contained a good amount of mushrooms. To me they & the wine were the best part of the sauce. I did have to increase the cooking time in order to reduce the sauce properly. All in all a nice meal served with pasta, a salad, and bread sticks. Thanks chef!!

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This was very good... I did have to add a little more corn starch because the sauce wasn't thick enough for me... but the taste was out of this world... Wonderful recipe and easy to make.

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A lovely flavour, Chef. I would definitely put this recipe in my cookbook and not be afraid to serve it to my guests. It cooks quickly, the meat is tender and juicy, but Chef, one very important detail seems to be missing. Your title is Peppered Chicked with Lemon-mushroom-wine Sauce; yet you do not mention what kind(s) of pepper in your list of ingredients, nor do you indicate the measurement of this pepper. Presumably it is ground pepper, but it could be cracked pepper also. It might even be chili pepper, or any of the fresh bell pepper varieties, Not until Step 5 in the Cooking Direction are we able to ascertain the kind of pepper you wish us to use. The quantity is still vague, other than your instructions to "sprinkle pepper generously". The recipe deserve full marks for your energy, your obvious enthusiasm, and creation Chef; unfortunately the oversight of the pepper, which is a critical ingredient, reduces the rating from 5 to 3.

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nice overall concept, preparation really ignores basic culinery techniques to accent flavor. Would never cut up chicken into pieces. The presentation of the item must look like, well you get the picture.

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Really enjoyed the flavor of this dish! And actually, I never removed the mushrooms or chicken from the sauce to continue reducing, etc.; everything stayed in the pan till the dish was done because I was in a bit of a hurry. And just before adding the cornstarch, when the additional broth & wine are added, I did spoon out about 3 tbsp. of the hot liquid to mix with the cornstarch first, before adding it to the pan. As the recipe says, serve with pasta; I served with linguine in a simple herb-oil sauce, and hubby and I were just delighted with this dish! And even though the recipe doesn't really state how much pepper to use, I just added a "generous" amount because we both like it so much. Great recipe, another RSC star!!

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Wow!!! This recipe is just so incredibly good.I made it to the recipe with only one change - fresh basil instead of dried.The taste is superb - definitely dinner party worthy - a very special meal!! The addition of the lemon at the end of cooking brings a lovely tang to the sauce. I'm in awe that you have developed such a special recipe and will surely be making this again.I served it as per your suggestion but think that next time I might leave the chicken breasts whole and serve it with crispy baked potatoes and veges - with the delicious sauce on the side.

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I had made three RSC#6, 2005 recipes and submitted my reviews. Now I have chosen three more from the semi-finalist listing and this is one of them. Sorry to say, I was not to happy with the results because I changed the ingredients, quantities and used a teflon pan… So I have only MYSELF to blame and feel I should not rate your creation. However, since this recipe made the semi-finalist listing, others thought this was a very good recipe.

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The chicken was carmelized on the outside--tender inside. The peppery crust was lovely with the sauce. It was a very nice meal when served with pasta and a salas

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Absolutely delicious! I added a chopped red bell pepper and served this over rice for a delicious meal which we will be having again and again! Although pepper wasn't listed in the ingredients I used white peppercorns and ground them rather coarse over the chicken. Thanks for sharing this winning recipe!

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I was torn between a 3 and 4 star review, but went for 4 because I had to reduce the recipe and it could be relevant to the outcome. The sauce was good, but seemed a little to acidic to me, maybe too much wine to go along with the lemon? I think this recipe could be a little more streamlined in the making. Maybe sauteing the chicken first, then making the sauce would work better, instead of making some, then removing, making the next step, then removing, etc. I think it would also work well with a whole breast. I wasnt sure how much pepper to use. This definitely has potential to be a 5 star recipe, and was a good effort for the RSC contest.

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This was good but I would increase the lemon juice to 2 tablespoons, cut back the wine to 1 cup and recommend that a slightly sweet wine like Reisling be used. Pepper was not mentioned in the ingredient list only in the steps-some chefs may not know apprx how much to use I used apprx 1 tbsp. I mean this as constructive criticism and perhaps changed amounts to favor my taste preferences By the 4 star rating you can see I enjoyed your creative recipe

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This chicken was very tasty, we enjoyed it, except for the mushrooms, they were ok but didn't seem cooked enough and were a little rubbery. The ingredient list did not include pepper, it was just mentioned in the instructions. The wine, lemon, shallots and basil were a nice combination of flavours. I think the mushrooms would have been better had they been chopped into small pieces. Over all easy to make and good on the pallate. /Thanks for entering the contest and good luck.

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