I made this tonight for my husband and me and we both enjoyed it. I added a sprig of fresh minced rosemary and a clove of minced fresh garlic to the mushrooms as they were releasing their juices. I served it over whole wheat rotini noodles. I would have preferred more sauce but that would increase the caloric content. The nutrition information says a generous 1/4 cup sauce. However there was only 1 cup liquid divided 4 ways BEFORE the wine evaporated. Though the mushrooms could be said to be a part of the sauce the actual sauce without mushrooms was probably 1/8 cup. It was tasty with these additions but I would have preferred even more flavor and sauce...if served with noodles or rice. Not quite good enough to be added to the definitely will make again list.
I was surprised at how flavorful this recipe turned out especially since the ingredients are so simple. Some people mentioned it was bland and added extra salt/seasoning. I didn t measure out the salt and pepper just eyeballed it so it s possible I added more than what was called for. Anyways It s great for those nights when you just want to whip up something quick and tasty. I saved the recipe and would definitely make this again.
I'm new to cooking and I'm obsessed with chicken. Didn't have wine but decided to cook this recipe anyway. Loved it cant wait to try it with the wine. Added some chilli powder to the mushrooms for a little heat.
Making your own chicken cutlets is a little more difficult than it seems - it took me a while to get the portions just right (ish). I used seasoned salt instead of kosher salt to season the chicken & I'm sure I used more than was called for. The sauce was kind of bland to me so I added garlic powder onion powder seasoned salt & a little pepper. It also seemed like there wasn't really enough sauce so I added extra heavy cream. The dish tasted good but I feel like it was a lot of effort to just make cream of mushroom soup. I could have used a can & thinned it out with a little extra water or milk & achieved roughly the same thing. I served with white rice & asparagus broiled in the oven with a little EVOO & sea salt.
I simmered the chicken longer to get it done and doubled the mushrooms since they tend to cook way down. It was a little bland to me and everyone added more salt and pepper but still pretty good. I will spice it up next time.
This was awesome! The Safeway near me just happened to be out of any mushrooms other than white Portobello and crimini the day I made this....wtf?!? So I bought those and 2 cans of shiitake i found. I also only had chicken leg quarters but this was still FABULOUS. Browned the chicken then put it in the oven on 350 while I made the rest. Served it over mashed potatoes and we both loved it!