*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Oh wow. This reminds me of a recipe I made a long time ago. Made the recipe exactly as it is listed including the rice. The gravy was scrumptious the chicken tender and delicious. The only addition was some steamed broccoli - and dinner was set. I am always looking for recipes that use what I have on hand and preferably do not use canned ingredients such as condensed cream soups which have unhealthy chemicals in them. This met my needs very well.
I omitted the mushrooms and green onions by personal preference. I did add in a little onion powder in its place. We thought this was good the sauce was tasty and the chicken was tender. The taste of the wine really comes through nicely in this dish. I think some garlic could be a nice addition.
Thank you for so many kind and thoughtful reviews! I am happy that you and your families enjoy this recipe as much as mine does. I have found a solution to the thin sauce (which always baffled me too) -- let the entire dish sit for ten minutes or so (in the baking dish and at least partially covered) before serving and the sauce should thicken up. The sauce may separate so be sure to stir it as the directions indicate before serving. The chicken will still be hot if you leave it in the baking pan. If you have leftovers you will notice that the sauce has thickened considerably. I hope this helps and that you continue to enjoy this meal! Kathy
I cooked it for dinner and if was absolutely beautiful. I did make some adjustments though. I used 1 very large chicken breastfeeding and halved it the bacon I put into the sauce into the oven and cooked like normal and since I didn't have any spring onions I diced up 1 red onion and I use frozen mushrooms instead of tinned. My husband even liked it and he doesn't like cream sauces. I served it with baked veges.