Basic Chicken Breasts W/ 4 Variation Toppers

Well, I have to comment first of all on some other reviews. The flour is not there to keep the chicken moist. It helps with browning and thickening the sauce. I made the mushroom-wine sauce. This does not make much sauce, so there is no reason to cut back. In fact, if you were serving this with rice or pasta or mashed potatoes, I'd recommend doubling or tripling the sauce. The amounts of liquid listed are not soupy at all--there is very little liquid in the finished dish. The recipe is excellent; I'd like to try some of the other variations. Thanks for posting!

Winner winner chicken dinner! This is fancy enough to serve guests and easy enough to devote your time to other side dishes. I made the mushroom/wine topper and the only thing I'd do differently is add some cornstarch, like another reviewer, to thicken the sauce. I also let the chicken keep cooking on low heat while the topping prepared. My chicken was thick and I didn't want to take the chance of having it not be done completely.

A very nice basic way to prepare chicken with some nice topping options! I did take a little liberty with the recipe to fit our preferences. The first liberty was not to dreg the chicken in flour, yes the flour does help keep the chicken moist but so does proper searing and cooking (DH and I don't need the extra calories). The second liberty I took was to leave out the chicken stock and cut the wine down to 1/3 cup as we love sauteed mushrooms over meat but do not like a lot of broth or grave and could tell reading this would have been too soup for our preferences, last I did not measure the rosemary just snipped one nice size sprig up and added to the mushrooms. Bottom line we enjoyed and would like to try the Carabbean topping next time. Thanks for the post.

We loved this great chicken! The cooking method and time was perfect, nice and crispy outside and very tender. I made the Caribbean topping with a minor change: I used fresh pineapple and jarred jalapenos with some of their juice. This made for a wonderful fresh sweet and spicy sauce that we really enjoyed - thanks for sharing the recipe! Made for the "Variety is the Spice of Life" event 2012

Thanks to Variety is the Spice of Life Event I picked this recipe to try.<br/><br/>For my choice I chose to mix it up. I use the following in our recipe<br/><br/>Chicken Broth, Butter, Onion, Pineapple, Rosemary and apricot preserves . <br/><br/>This dish turned out to be such a fantastic recipe. The flavor was amazing.<br/><br/>Looking forward to making this dish again.