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I forgot the review; sorry about that!
It’s a hit! I barely got home from delivering it to a new mother for her family’s dinner when I got a text asking for the recipe. I sent her the link. ☺️
What do you do with the butter?
Hi Rose! Butter the roasting pan. Somehow that step disappeared when I updated the recipe. Sorry for the confusion!
Can this dish be refrigerated and reheated up later? I’d like to take it to a potluck/study evening when we won’t eat until after a few hours. Thanks for this recipe!
Hi Martha, I’ve made it and eaten as leftovers so I don’t see why it wouldn’t work. You might need to thin the sauce before reheating.
we are borderline diabetics can I use quinoa? instead of noodles or rice?
Hi Donna, sure, why not? I love quinoa and often use it instead of rice or pasta.
I made this for supper tonight with turk’y cutlets as the protein and it was fabulous. My only changes were I deglazed the pan with a splash of sherry and used white pepper instead of black. The only suggestion my husband had was to put a bit of sage in the sauce too.
Super tasty and filling. It’s a nice recipe because the chicken cooks while you get the sauce ready. Even loved by picky preschooler. Will be added to the regular comfort dishes.
What a great recipe, Elise. I am one of those crazy people who could eat chicken 7 days a week (and an occasional sauteed pork chop) without getting bored. Unfortunately, my son and his wife don’t share my love of chicken. I generally prefer it with skin on (dredged in flour and sauteed so it stays somewhat crispy) and bone in for better flavor. It’s economical and lends itself well to many recipes. That this includes a mushroom sauce is perfection for my tastes. Thanks for posting it.
I made this last week and it was great! I did use boneless chicken breasts, since that was what I had, otherwise I followed the recipe exactly. They did cook faster, but that wasn’t a problem, as I checked the temp of the chicken with an instant read thermometer. I did add the drippings from the chicken (after cooking) to thin the sauce. I found the cookbook on Ebay. You really don’t need pictures, since she describes everything so well.
Elise, thank you for all the great ideas. I have gotten into the habit of looking on here to see what is for supper each night!
I made this last night, and my family loved it. I followed most of the recipe exactly as stated, but I did change some things, and it was still wonderful. I forgot to buy chicken broth and didn’t want to go back to the store, so I used beer. I bought half and half instead of cream, because I’ll use the rest for coffee, and I’ve subbed it in recipes before with good results. The biggest thing I changed was to use boneless, skinless chicken thighs, just because I didn’t feel like dealing with bones. OK, I’m sure you lose some flavor and texture eliminating bones and skin, and I’m not saying the way I made this would be any improvement on the recipe. I guess I’m just appreciating that you can be a little flexible when you cook and still get a delicious outcome. Thanks for this one, Elise. It reminds me of Eastern European cooking more than Mexican, which is awesome.
Made this for dinner tonight & it was a huge hit! I was worried that the chicken wouldn’t stay crispy through the cooking process but it came out order fully crispy. The sauce did come out a bit thicker than I would have liked so I think when I make this again (bc I def will!!) I will try using half & half or maybe even whole milk.
Thank you so much for the recipe!
I’m so glad you liked it! I wouldn’t use milk because of the curdling issue. You may be able to thin the sauce with some of the chicken drippings or some stock.
I made the creamy mushroom sauce and served it over wide egg noodles. It was
D-LISH! It made a wonderful side dish. I will surely make this again.
I made this the other nite & when I added the sour cream to the 2% milk (didn’t have cream) to the mushrooms it all separated. I had lowered the heat & I did not use wine in the recipe at all (didn’t have any), so, why did it not come together? I tried whisking but the mushrooms were in the way. I ended up trying to pick out the mushrms, but threw it all away. We just had the chicken & noodles with butter.
I think it curdled because you used 2% milk instead of cream. There’s enough acid in the sour cream to make added milk curdle. The reason we use cream is that it doesn’t curdle.
Elise, I love this recipe. I shared it on my new Blog! Thank you! Here’s the link: http://chicladie.weebly.com/cooking.html
I have been making a similar recipe to this one, but I would double or triple the finally chopped garlic [especially for 3-4lbs!], and double or triple the thyme. This is not a strong herb and to actually have enough means that you can enjoy the taste. I also make this recipe with Paprika, a good tablespoon of the regular sweet variety and I add a little later in the browning process so as to not burn it. It makes the sauce a more rosy color and perks up the taste. Do not be afraid to use herbs! They don’t add spice, instead adding flavor and valued nutrients.
What a wonderful recipe. I love the sauce! In fact I think I am going to print it for a dinner party. Fascinating about Elena. I truly enjoyed your post.
Very good, nice touch with Mushrooms!
My family loved a suuuuuper-simple version of this recipe: Put 4 chicken breasts in a baking dish. Stir together one can cream of mushroom soup and 8 oz sour cream. Pour mixture over chicken. Bake at 350F for one hour. I’m going to try your version — it sounds classier! But I wonder if I’ll find it worth the extra effort?
I’ll bet you will find it worth the extra effort. I swore off cooking with canned condensed soups years ago. I know that I am using more wholesome ingredients by doing so and saving me and my family a whole lot of sodium. AND recipes made from fresh ingredients DO taste better. I look forward to trying this one!
I’ll back you up on that, Ellen. Getting the fresh mushrooms and slicing them to your desired thickness is definitely adds to the fun of cooking. Also, be sure to get the best quality chicken you can find…Trader Joe’s, Bell & Evans, any Amish brand…and “air chilled” makes a difference. There’s less water weight and generally a better flavor.
I substituted white wine for the chicken stock and did not discard the garlic.
I love this recipe, i add about a 1/8 to 1/4 cup of grated parmesan cheese to the mushroom cream sauce, and WOW! freakin amazing