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Chicken-Mushroom Supreme

Chicken-Mushroom Supreme recipe
photo by:kraft
Sautéed mushrooms bathed in a creamy sauce turn everyday chicken into a reason to celebrate. Use a large skillet to help the chicken brown even quicker.
time
prep:
35 min
total:
35 min
servings
total:
4 servings
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posted:
6/24/2011
I doubled the sauce and added fresh thyme instead of tarragon.
posted:
5/19/2011
Was not as tasty as I was hoping it would be. I was not a fan of tarragon in this recipe - it has a flavor that's more sweet than savory, and this dish appears that it would be more savory. Also needs more salt - the salt did help the flavor. My hubby said he liked it (after he doused it with salt), but I wasn't that crazy about it, so not sure if I would make it again or not.
posted:
5/9/2011
Definitely double the sauce amount. I am not a fan of the licorice taste of tarragon, so I will be omitting it next time. A simple easy recipe to do.
posted:
3/30/2011
Loved this!! I took other people's advice and doubled the sauce. Definitely adding this into my rotation of dinner dishes. :)
posted:
3/29/2011
I gave this recipe a Weight Watchers spin and used fat free cream cheese instead, and it was FANTASTIC!! I didn't use white wine, just chicken broth and ommited the tarragon. My kids loved it too :-D
posted:
3/24/2011
Absolutely wonderful! I made a few small changes to the recipe that I think you would love. Instead of moving the mushrooms to one side of the pan to add the chicken. I removed the mushrooms and it's juice into a bowl and sat aside. I then added a little more olive oil to the pan and raised the heat a little bit then sautéed the chicken breast. This gave the chicken more color and flavor. I used fresh basil in place of tarragon, plated the dish with farfalle pasta and topped it with shredded parmesan cheese. What a great dish!
posted:
3/24/2011
Great recipe, took the others advice and made a double batch of sauce, this was so good my husband gobbled it up!
posted:
11/4/2010
This was so yummy! Instead of chicken breasts, I made breaded boneless chicken thighs. For the sauce, I added the spices and wine to taste. I also included onion and garlic, sauteing them with the mushrooms prior to adding liquid. I would make this again, especially for company, but serve it over angel hair pasta instead of egg noodles. My husband said this tasted like a high end restaurant dish!
posted:
10/12/2010
I made this tonight & my mom & husband & I loved it. I made brown rice & put some of the sauce & mushrooms on top of it. My only complaint is not enough sauce. So next time I will double the sauce. My mom wants a copy of the recipe so she can make at home. MMMMMMMMMMMMMM
posted:
10/8/2010
The whole family liked it. The next time I make it I will have to double the amount of sauce. I didn't have any wine so I used extra chicken broth.
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