By Terese on July 16, 2003
Photo by Derf
Photo by Derf
"This is a really quick and easy dish that tastes great too."
Serving Size: 1 (358 g)
Servings Per Recipe: 4
"Oh man. This is really good. I used cream of chicken soup because I didn't have any cream of mushroom, but everything else I followed. Easy to make and just yummy. I'm saving this one."
"We loved the flavour of this, but it turned out very thin, I had to cook it down for about 30 minutes. If I were to make it again I would cut the mushrooms back to about half the amount called for, the wine was a lovely touch but I would cut the amount in half. I just used 1/2 a tablespoon of olive oil, no fat sour cream and used breast instead of the tenderloins. I had some spinach to use up so instead of the parsley I added steamed spinach."
"This was so good. Very easy and tasty. My DH loved it too and DD (4) like the chicken without the vegetables. I loved the flavor of the white wine."
"Just cooked it tonight and it was fab ! sereved it mash potatoes though and cut down the chicken but kept the rest the same so we had loads of sauce for the mash !"
"This was yummy, quick and easy to make. I used sliced chicken breast and chicken bouillon as I had no wine at home. I served it over some spaghetti. The only change I would make is to use 1/2 cup of boullion instead of 3/4 as I thought it was a little too thin for my taste. This will definitely stay in my cookbook."
"this recipe was easy to prepare and delicious! My husband said it was better than any chicken mushroom dish at a restaraunt.. and he is picky!!!!!!!!!"