Chicken with Creamy Mushrooms and Snap Peas

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WOW was it good, I did a little things to the rec to make it different because of the reviews I read, I added garlic salt and onion salt to the flour and used olive oil instead of veg oil, and as long as you cook the juice with the mushrooms n that down it will thicken just fine. I will def make this again, the sause is so yummy i bet the it could go on any meat, o and I topped the dish with fresh chives.

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This was excellent served it to a couple that only eats chicken and they loved it. Followed the receipt exactly except I had no snap peas so I used fresh green beans, was great!

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Before making this recipe, I looked over all the reviews and compiled the different changes that were recommended. Here is what I did:

-I doubled the ammount of peas and mushrooms. I put garlic powder, paprika, salt, and pepper in with the flour to dredge the chicken.
-I increased the temperature of the oven to 350 degrees; the chicken still wasn't ready for another minute after the sauce was thickened.
-I cooked the snap peas with the mushrooms and onions I think they would have been too raw if I had put them in later. I also added minced garlic when cooking the veggies.
-When adding the chicken broth, I also added about a 0.5cup white wine and also a few squirts of lemon juice.
-When adding the heavy cream, I added about a T of flour; the sauce still wasn't thick enough, so I added flour a few other times.

In the end, the recipe was perfect! I think it would have been good if I had followed the recipe exactly, but the small changes made it AMAZING:

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This dish is very tasty. We substituted evaporated fat free milk instead of cream which worked really well. We added 1 tablespoon of cornstarch to the milk, that helped the sauce thicken nicely. We will definitely make this again and again!

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Followed the recipe exactly and it was pretty good. Like others, I couldn't get my sauce to thicken to the consistency I wanted. I sprinkled a little flour over it to make it thicker and that worked just fine. Also, I thought the mushrooms and peas were delicious and felt there wasn't enough. Next time I'll double it. The chicken was alright but to me it just tasted like seared chicken with salt and pepper so I'll season it more next time.

Overall, an easy recipe with almost no prep time and a delicious result.

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I can't seem to make the sauce thick enough! I think I need to add some cornstarch as some of the other reviews have suggested. My husband does NOT like his vegetables crunchy, and I'm not crazy about the taste of the peas. I will make this again, leave the peas out, and just have the yummy mushrooms and gravy and chicken...I'll find another side.

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When I had gone to the store I forgot all about the scallions, lucky for me I had half an white onion at home so I minced that and used it tasted great! Did add the white wine, haven't tried the corn starch. This was from the first time I made it. The second time I made it I hade the same issue as you Teammothernson. Tomorrow I will be making it again for a dinner party and I will try the cornstarch and water suggestion and also a side of either chicken or saffron rice

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My family loved this recipe - I doubled it and had to add 2 T of cornstarch mixed with cold water to thicken the sauce. I added garlic powder with the salt, pepper, and flour to coat the chicken. I kept the snap peas whole and didn't slice them lengthwise. The taste of the sauce reminded me of Moo Goo Gai Pan.

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This is a wonderful and easy recipe. I have served it twice now, to 2 totally different crowds and everyone was delighted. I served it with colorful roasted mini potatoes on the side, and took other feedback and added white wine to the sauce. It's a fabulous simple recipe, but is definitely on the more bland side of the spectrum. (don't let that comment deter you from trying it!!

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I wish I knew what I did wrong with this recipe. I believe that I followed the directions properly, but I couldn't get the sauce thickened properly. The dish seemed to fall flat.