Perfect Chicken Recipe

First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch, which is a thickener, I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering :) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper!

After reading several reviews, I decided to give it a go. While it was “okay” it could have been MUCH better. It was very bland, and not very thick ( yes, I followed every 10 minute step) and ended up making my own roux. I will try it again, but next time, I will build my flavors in my skillet instead of washing them down the drain when I clean my pan. Just my thoughts on how to improve. First, season your meat with salt/ pepper, dredge in flour or cornstarch, add olive oil and a butter to your pan and fry. Remove from pan, add olive oil if needed and fry your onions, garlic and mushrooms. All of that brown goodness at the bottom of the pan is flavor so from here, deglaze with the wine ( or broth) and let this cook down for a bit. Next, add your chicken broth and heavy cream and let it cook and reduce. If it is still to loose, make a roux with 2 tablespoons of flour and additional stock or heavy cream. You can add whatever kind of seasoning you like as well as the other ingredients called for ( capers, lemon, etc). Place your chicken back in the pan to finish cooking or place in the oven to cook. Just my thoughts on what I will do next time.

When you add wine, cream and chicken, it’s got to be good! I subbed boneless breasts and it does take patience and time to make. It’s worth it, delicious. Rather than put it in the oven, I put the breasts into the pot I made the sauce in and then heated through. I took the advice of others and added a little more thickening to the sauce, it needed it. Definitely company worthy.

Everyone has loved this, and now I've made it about 4 times in the past 2 months. The recipes doubles well too. Definitely worth the time involved - I just grab a stool and watch Netflix on my phone while things simmer. Works great with chicken breasts also. I dice up the mushrooms and use an entire 8 oz container. Also add a bit of cornstarch to the sauce to thicken it up a bit more per preference. Really wonderful.

I did combine some steps, to try to cut down on the time a little, and I added the sauce to the pan that I browned the chicken in, and just simmered it another 10 minutes or so. I also used about 2 cups of mushrooms, and the juice from a whole lemon. LOVED IT!!!

I made this using pheasant breast and it is an elegant dish. The corn starch creates a light golden crust; the sauce makes the dish! I LIGHTLY seasoned the pheasant breast (season salt & white pepper)and pounded out to an even thickness. Pan fried until cooked through. Did not put in the oven. I used shallots in place of the onion and thinly sliced oyster mushrooms. Cooking the shallots and garlic first in butter until tender (not browning) and then preceded with the sauce directions. Make sure to use the Non-Pareil Capers in a vinegar brine for a delicate flavor, drained well. Using my homemade broth, the sauce was not salty. I would recommend using a low sodium broth.

Wonderful tasting; however, I'm a senior citizen and I have never seen a recipe like this before. I prepared it the way I normally would. Saute the veggies first, removed them, cooked the chicken in the same pan removed it, then made the sauce then put everything in the over. When done, thickened the sauce with cornstarch and a little broth. The beauty of this recipe is the ingredients, not how it's cooked. Thank goodness.

My family love this! I did make a few changes though. I didn't have capers and I omitted the sage as I don't like the taste of sage. Instead of Heavy cream, I used my Granny's old stand by 1 block of Philly cream cheese and it worked out perfect. I baked the chicken 1/2 way first and then poured the sauce over it and baked it 20 more minutes. We loved it and I will definitely be making it again, this time with the capers!

You can make the whole thing, oven included, in a cast-iron frying pan. Brown the chicken first like others have suggested, makes it tastier. When you add the chicken back into the sauce, spoon it over before putting in the oven. Should be perfect. Only problem is, it takes a long time to make the sauce, I can't stand that long.

Not good! I am a very good cook/ chef so tried at the end to fix it , but too far gone. First of all always sauté your garlic onions mushrooms and spices first. I put them aside added in the chicken using flour not cornstarch. And just browned them so they didn’t get overdone. after removing them I added back in the garlic onions and spices and then added my stock wine etc. the recipe calls for way too much lemon juice the whole thing had an overwhelming lemon taste, though I do agree it calls for some type of acid , since this original recipe is quite bland. And of course the most important ingredients were not included which are salt and pepper which this needs a lot of. There is something missing so I added in some red peppers at the end after I tasted it and it added quite a lot more flavor but it’s still needed more. Anyway it was a fun experiment!

I liked it I used chicken breast and took my time. Husband watching a game and the whole house smells of garlic and spices . It’s what its all about today.

Incredibly long to make for what it is, didn't taste great. It wasn't bad, but I'd never recommend

Yum!

Can’t believe how flavorful it is.

chicken needed more flavor , maybe salt and pepper chicken before coating and frying..all in all it was tasty.

After reading many of the reviews, and being familiar with the process, I decided like others had described, to change the methods of prep. I prepped and cooked the chicken as described except I added salt and pepper to the chicken before dredging in cornstarch. Added a little more oil to the frying pan before browning the onion and garlic. Then followed by adding the liquids and reducing, add the mushrooms and spices, then the mushrooms. Finally added the rest of the ingredients and thickened until it was ready the be added to the chicken. The end result was an absolutely delicious meal with a rich full bodied sauce. I believe that it would have been almost tasteless if I'd followed the recipe as written.

This was very good, but we thought some sweet peppers and peas would be good additions not only for color, but a bit more flavor. I added some breast pieces, too since my husband likes white meat. A few shakes of red pepper flakes made it perfect for us. Since the sauce was so tasty, we put it over some potatoes and rice. Also when it mentioned to simmer until thickened, there was nothing in the recipe that would thicken the sauce. Add a roux or a little cornstarch.

This recipe is insane, 0 complaints.

I followed another reviewer's suggestion and salted and peppered the chicken before dredging in the corn starch. I cooked the chicken first in olive oil and butter, removed to a plate then cooked the onion, garlic and mushrooms. I added the wine and let it cook down then added the broth, cream, lemon juice and spices. I did have to thicken the sauce with a roux since the sauce wasn't as thick as I liked. I added the chicken back in and finished cooking for about 10 minutes. I did not bake in the oven since I didn't feel it was necessary. It came out very flavorful and the chicken was moist and tender.

What a great way to start the week. I had laid out all my ingredients before I left for work which made this wonderful diner a snap. Next time I plan to use a whole cut up chicken.