Grocery store was out of ANY Italian sausage--so in my undaunting stubbornness to forge on and make this dish....I settled for a hearty really smoky flavored sausage; it's a simple matter of knowing when to puncture the sausage so the juices pour out ( happened just like in Chef John's video!! ). Aside from using thick cut mushrooms, I did pretty much what Joyce C. did---and. Chef John nailed it, suggesting Tarragon be used and don't forget: USE REAL WHITE WINE!! I am definitely making this again fully per instructions, so stay tuned for an update, coming very soon!
Made this last weekend and it was awesome. I used mild Italian sausage instead because my local grocery store didn’t have any sweet Italian sausage. Couldn’t find beech mushrooms, ended up using Shitake and baby Bella mushrooms. I didn’t have an oven proof skillet, so I transferred everything into a baking pan from the skillet and back again for the gravy. Will definitely make this again.
Made this for a weeknight dinner and everyone loved it (to include school age children). It was easy and didn't take long--I'd even be comfortable serving it to company. I didn't have boneless breasts with skin- went with skinless and pounded them to uniform thickness first. Finally a new recipe for chicken- it's a keeper!
I forgot the parsley but it was still delicious.
Rave reviews from my family. I served with broccoli and rice.
ABsolutely a keeper. Easy to make. My husband hates chicken no matter how I make it. This recipe won him over to the point that he cleaned his plate. What I did was take the advise of Chef John and placed the chicken on a bed of mashed sweet potatoes with cinnamon and brown sugar in the mash potatoes. Thank You Chef John.
My husband likened this dish to a religious experience - 5 stars, I don't know how it doesn't have more reviews, but I hope this one will help increase its visibility. Don't forget the "wrap a towel around the skillet handle" step because OUCH! We didn't change anything except using tarragon instead of parsley. Seriously phenomenal supper!!
The flavor is heaven! If you haven t tried it you won t regret it! The chicken breast is a little bit too dry for me even after I used the one with skin chicken thigh would probably work better for me. Other than that everything is amazing
Very Good. However, I just can't do chicken breast, I tried and when I pulled it out of the oven the internal temp was only 149'f. When it was time to eat it was so, so, so dry but that's just me cooking! The sausage-mushroom topping was rich and delicious, I used the tarragon not parsley. I will use chicken thigh if I make it again. Thank you, Chef John!
