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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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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (366)

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Average Rating:

Total Reviews: 366

Showing 51-60 of 366

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  • on November 23, 2010

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    I liked this pasta because of the creamy balsamic sauce, although i agree if you dont add other seasonings it will taste a bit bland. My preference is to make it with little farfalle pasta instead of spaghetti or linguine. Overall great addition to the recipe list!

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  • on November 14, 2010

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    My husband and I enjoyed this dish, but we thought it was a little bland. If I make it again, I would add a little more balsamic. Good, quick meal!

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  • on November 11, 2010

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    This is a quick and flavorful meal. I made a few substitutes... instead of cream I used fat free half and half, instead of shallots used onions. It turned out great still and my daughter even loved it and she is pretty picky.

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  • on November 08, 2010

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    Turned out good. Made it with bow tie pasta. Boyfriend loved it. Even my bf's 3 year old ate it without fuss. Will definitely repeat.

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  • on November 06, 2010

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    Very tasty. Chicken requires a little more cook time, maybe 8 minutes per side then under foil while sauce is prepared.

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  • on November 05, 2010

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    After reading 10 pages of almost all 5-star reviews I was SO looking forward to this dish. I don't know what happened, but this dish was so blah!
    I pre-cooked some chicken thighs and legs that I had on hand and then followed the recipe from there. The only thing I added was some corn starch because it was so runny, but not enough to alter the taste. I was so disappointed with this meal! It calls for 1tbsp of balsamic vinegar but I ended up putting about 4-5tbsp just to give it some taste.
    Definitely will NOT be making this again.

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  • on October 21, 2010

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    this was amazingly good. I ate the leftovers 4 days in a row for lunch. yum! gonna make it again soon!
    Oh, but i didn't have orzo pasta....I just put it over rice. The sauce is awesome over steak too.

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  • on October 13, 2010

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    I love making this dish. I usually don't put in the white mushrooms because I think the cremini and shiitake do it justice. I also go a little lighter with the fresh parsley because that can get a little overpowering. I also only use one large shallot instead of 2. But it comes out fantastic.

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  • on September 24, 2010

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    This has become one of my go to recipes. A quick tip to make this recipe even more simple. I use shredded or chopped rotisserie chicken when I don't have time to cook the chicken myself. Oh and try adding a little Parmesan at the end just before serving.

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  • on September 21, 2010

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    If you want a hit for dinner, make this. It was so perfect. The flavors are complex but the dish is an easy one to make. I have to agree it did take a little longer to prepare but you won't be disappointed.

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