Chicken with Wild Mushroom and Balsamic Cream Sauce

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GOOD, BUT NOT A FAVORITE!

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Definitely a keeper. I did make a few changes. I added less thyme since I used dried thyme, not fresh. I also put in extra mushrooms and doubled the balsamic and cream. Next time, I'll try it with boneless, skinless chicken thighs since my husband likes those better.

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two thumbs up for this dish! it came out delicious and will be making again soon!! I had to make few substitutions: used dried thyme instead of fresh, beef broth instead of chicken broth and red onion instead of shallots. also had to omit shiitake mushrooms and still came out delish! even picky hubby loved it! it was super easy and for me it took about 30 minutes to get this dish on the table. i chopped the mushroom while the chicken was being cooked, and the onions and garlic while the mushrooms were being cooked, instead of having everything ready before starting to cook, this way you save time and get done faster!

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This was a very good dish and I'll be making this again. I used only a half tablespoon of the thyme because I do not like too much thyme. I also did generously salt this dish while seasoning. I agree with some of the other reviews on the time for this recipe - after chopping up all the ingredients and then preparing this dish, I spent a total of about an hour and twenty minutes. I also sprinkled a little grated parmesan on top when served.

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Excellent! I'll be making this again, although it takes more like an hour, rather than 30 min. This was easily adapted to gluten-free by using gluten free flour and Arborio rice, which I cooked in some home-made vegetable broth according to package directions. Use a generous hand with the salt and pepper, as it required some additional seasoning due to aforementioned blandness. I might add more thyme, and Balsamic next time, as well.

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My husband love it and definitely a regular to our pasta menu. I did not have orzo so i used egg noodles instead, and was then out of Balsamic Vinegar but i used my Light Balsamic Vinaigrette as substitute, and it turned out really good. Thanks Rachel!

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This dish is one of my favorites and I've made it several times. I use basil instead of thyme and I always add a little more balsamic than it calls for. The sauce is amazing and making extra is a must! It also makes great leftovers for lunches!

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I made this today for my husband's birthday lunch. We both loved it. It took a little longer than 30 min, more like 50 min to make but it was worth it. After reading through the reviews, I also adjusted the recipe. I love sauce so I made extra by adding an extra tablespoon of balsamic vinegar and 1/2 cup of cream. It really tastes like mushroom soup. I will be making this again.

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This is one of the best recipes I've come across in a long time. I was concerned about the few who complained it was bland, so I did reduce the chicken stock in a separate pan until it was down to about 3/4 cup and I doubled the balsamic and cream. Make sure you use good quality balsamic as there is a huge difference in the intensity of the flavor. I wonder if this is the mistake others made which resulted in a bland dish. This was so wonderful that I will have to make it again in a week or two.

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DELICIOUS!...It was rich and creamy! I made it with rice and it turned out perfect, next time will be with orzo. My boyfriedn just loooooved it! A recipe to keep!