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Chicken with Wild Mushroom and Balsamic Cream Sauce Recipe

Chicken with Wild Mushroom and Balsamic Cream Sauce

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Average Rating:

Total Reviews: 366

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  • on May 04, 2013

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    Made this last night...it was sooo yummy. I cut it in half and only used baby bella and white button mushrooms. Our store didn't have the other ones. The sauce was SO good and we served it over white rice instead of orzo. (We had pasta the other night. Loved the idea of one pan cooking, so easy to clean up after. Well easy since there was NOTHING left over! Will definitely add this recipe to our rotation. Loved it!

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  • on March 21, 2013

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    Made this last night and it was delicious. I had a hard time cooking the chicken all the way through (the pieces that I had were pretty big, even though I cut them up, so I got them nice and brown, then put them in a baking dish with a touch of turkey broth (out of chicken broth, covered with foil and popped them into the oven at 350 while I finished cooking. The recipe did take longer than 30 minutes, but that's because I had to do the chicken in two batches because it wouldn't all fit in the pan. Will keep this recipe!

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  • on March 10, 2013

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    I rarely leave reviews but this one I went back to. I couldn't decide what to cook for Christmas this past year and that morning I ran across this recipe and made this dish. I've gotta tell you Rachael knows how to throw a dish together. My dad rarely makes any comments but really enjoyed this dish. My boyfriend LOVED it as well as many of her other dishes. I will definately make again and again!

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  • on November 21, 2012

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    Not bad but not special either.

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  • on November 21, 2012

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    The boyfriend and I made this the other night. In regards to the chicken and mushroom sauce, it was very good. Creamy, rich, good flavor! Will make again. Next time the only change I think i would enjoy is pairing this with a cheesy polenta or maybe mashed potatoes.

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  • on November 07, 2012

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    The flavor was great and recipe very easy and quick. I loved it!

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  • on August 17, 2012

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    The first time I made this recipe, it wasn't enough sauce. The second time I made it, I cut the chicken breast into bite size pieces. I also used 2 cups of chicken broth and 1/4 cup of heavy cream. It came out great.

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  • on August 16, 2012

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    I would call the flavors, subtle, not bland. It took me a little less than 30 minutes from the fridge to the table. I did add the chicken stock and balsamic vinegar as directed, but I added the half n half off the burner. Before serving, I added almost a full cup of the hot pasta water to the sauce to loosen it up a bit. This dish was a highlight for the beautiful mushrooms that I bought and the herbs that I grow. We will have this again. I am not a great cook, but it was no problem for me at all.

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  • on July 22, 2012

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    We really enjoyed this! It's not gourmet, it wouldn't be my first choice of meals to serve to company, but for a 30 minute meal on a weeknight when I wanted something simple, quick, and tasty this was perfect. I didn't have orzo so I made penne which may have been too much pasta for this type of meal. Next time I'll probably use egg noodles. I didn't have fresh thyme so I used dry and it worked perfectly. I also used thighs instead of breasts because we prefer dark meat, white and brown mushrooms instead of shiitake etc because it's what I had on hand. All these changes worked just fine, it's definitely a recipe that can be tweaked to make it your own. We did not find it bland but I tend to use a lot of pepper when I'm seasoning chicken so possibly that added flavour. Only thing I will change is the amount of sauce, we wanted more than what we ended up with. Will add more broth, balsamic and cream next time. It took me just over 30 minutes to make this. Great recipe!

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  • on July 13, 2012

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    Very tasty, I followed the exact recipe but used dried thyme instead of fresh and it worked,, it was perfect, very tasty, easy and quick

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