45 Reviews

This was wonderful! I pounded my chicken breasts (lightly, not enough to flatten them). Cooked for 4 mins per side in the butter, then for 5 mins at the end, in the sauce, and they were perfectly cooked, moist and tender. This was rich, too rich to cook often, but man was it luscious! Loved the thyme flavour. Next time, I will likely cut back on the butter and sub lowfat evaporated milk for the cream. I served it with rice and a salad, and in retrospect the salad wasn't a good choice. Steamed broccoli would have been better. I substituted a plump shallot for the onion, which was the only deviation I made from the recipe. Excellent chicken, terrific sauce; definitely a keeper!

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Lennie August 21, 2002

Ultimate comfort food. I only had half of the mushrooms called for, but it was still awesome. I cooked the chicken just a bit longer as suggested by yooper. I will definitely make this again.

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Tarynne May 13, 2002

This was really good. My husband does not like chicken breast and he really liked this recipe. I used whole milk instead of whipping cream, I was out of allspice and use 1/4 teaspoon each of cinnamon and nutmeg.

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nancy reed September 02, 2002

This was soooo delicious, yooper. I pounded the chicken breasts to slightly flatten as suggested. The allspice and thyme were good together. The sauce was very rich and creamy. Made an excellent dinner. I served with asparagus and green beans. Thanks for posting.

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ratherbeswimmin' April 14, 2003

This was so yummy we wanted to lick the plate!!!I accidently doubled the thyme.I added 1 1/2 teaspoons to flour and then by mistake added 1 1/2 to the dish when cooking and I loved the extra flavor, so this mistake worked out perfect!! The Alspice added just the perfect accent of sweetness to the dish. Thanks for posting!!!!!

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Virginia Chandler November 17, 2002

This was fabulous! I had to double the recipe to feed my family, so it took a little more time to make this recipe...but boy it was worth the effort. I served this with spicy potato wedges and rolls. I'll probably serve rice or mashed potatoes for the gravy the next time I make this. Thanks for a great recipe!

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Dreamgoddess April 16, 2003

We really love this chicken! I am going thru my old Bon Appetit recipes and was going to post it and here it is. While this is great as is, here is how I have adapted it over the years to our liking: I always pound the chicken as yooper suggests. Use half butter and half olive oil for sauteeing the chicken. Before sauteeing the shrooms, deglaze the pan with white or marsala wine, or cognac. Add some minced garlic to the shrooms. Can sub half and half for the cream with good results. A bit more effort, but SO much better than a can of Cream of Mushroom soup. This is also great gravy for pork chops. Thanks for posting, yooper.

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Scoutie February 14, 2010

This is very yummy! We made it as written and served it over mashed potatoes. I needed to add a bit more salt but I prefer my food a little saltier. The next time I make this I think I may add a bit of minced garlic to take the flavor up another notch!

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Varner Family January 28, 2012

This recipe was really easy and really tasty. It was perfect for a busy weeknight meal. We used shiitakes for the mushrooms and served with mashed potatoes and roasted asparagus. Thanks!

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Dr. Jenny October 14, 2011

Our family really enjoyed this. I didn't pound the chicken instead I cut into strips. I added some Marsala wine, allowed to reduce before putting in chicken broth and heavy cream. Served over egg noodles. I will make this again for my family. Thank you for the recipe.

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Darlene in Georgia February 23, 2011
Smothered Chicken with Creamy Mushroom Gravy