This is a delicious and fancy chicken preparation, suitable for a dinner party or just a weekday meal. Serve over white rice or bowtie pasta.
Ok. I really enjoyed this dish. It was simple to prepare, light and flavorful. I would use white wine instead of red, the next time I prepare it. I didn't like the "purple" hue of the chicken. It was a bit watery and I had to add a little flour to help it along. It has a heavy Thyme flavor, so if you don't love Thyme, reduce the recipe to 1/2 tablespoon. - 06 Jan 2003 (Review from Allrecipes USA and Canada)
This was delicious -- probably one of the best recipes I've made thanks to Allrecipes! I used more mushrooms than the recipe called for (a whole large container of sliced mushrooms). I also used a little flour to thicken the sauce, as other reviewers suggested; that worked perfectly. I also used white cooking wine instead of red, and I served the dish over egg noodles and with a green veggie side -- yummy!!! - 09 Jul 2007 (Review from Allrecipes USA and Canada)
Easy and enjoyable. I used fresh sage instead of dried thyme, and sauteed the sage with the mushrooms. Next time I might use more red wine (or perhaps port wine) to give the sauce a stronger flavor. - 16 Oct 2008 (Review from Allrecipes USA and Canada)