An excellent chicken dish that's quick and easy to make! Boneless chicken breasts may also be used. My sister made this and when I tasted the cream sauce - I couldn't wait to make it again!
This was delicious; it's an excellent dish to serve at a dinner party. It's elegant, but not really that hard to make. I will say that the amount of flour called for is WAY too much....I made it as the recipe directed, and it was not a sauce--it was paste. So I tossed out half of it, and then added more half & half and some milk when I ran out of that. I think 3-4 Tbsp. would have been pleny, and you could decrease the butter. Also needs plenty of salt and pepper. Other than that, spectacular! - 16 Feb 2003 (Review from Allrecipes US | Canada)
Yummy--will make again. I did add a bit of fresh lemon juice....it tasted like a local resaurant's chicken!! - 03 Feb 2003 (Review from Allrecipes US | Canada)
This recipe is very tasty. I lightened it up quite a bit by using fat free half and half and reduced fat butter. I also had to use the full amount of the flour, even though I tried to get by with less, based on what some other reviewers posted. Maybe it was because of the reduced fat ingredients I used needing a bit more bulk. Since I had some mixed color bell pepper strips to use up, I sauteed those along with the mushrooms, and threw in some frozen onion bits for good measure, too. I omitted the artichokes, although I will probably use them next time. We're not crazy about rosemary, so that got left out, too. I have to disagree with the poster who said this recipe was easy. Or, maybe my definition of easy is different. But a recipe that requires the vegetables to be cooked first, then the chicken, then a sauce made separately, then the whole thing baked isn't my idea of "instant". However, I didn't mind too much, because the dish tasted good and it was my day off, so I had the time to devote to this recipe. However, this isn't a dish I'd be able to whip up on most days after work. I served it over egg noodles with steamed asparagus on the side. A really delicious meal. I will make this one again. - 18 Mar 2003 (Review from Allrecipes US | Canada)