Chicken in White Wine Sauce

I give 5 stars to the version I came up with, based on reviews here and my own preferences. <br/><br/>I love sauce, so I doubled it by doubling the broth and wine. I removed the chicken at the end and reduced it/added a bit extra flour to thicken as it was pretty runny, as others mentioned. This created a nice consistency and plenty of sauce for the wild rice, etc.<br/><br/>When creating the flour mix, I doubled the salk, pepper, and paprika, as well as added a bit of rosemary and very small amount of cayenne pepper.<br/><br/>I also added some sliced mushrooms, onion, minced carrot, and garlic with the chicken for a flavor my partner and I both loved. I added a small splash of lemon juice at the end for an extra kick.<br/><br/>Did the whole thing on the stove instead of the oven and only simmered it for about 15 minutes or so. Turned out very tender and moist. <br/><br/>Will make it again the same way! I can see it being bland if following the exact directions, but this version was spectactacular. I served it with herbed wild rice.

my family raved about this and they are not easy to impress! they loved the chicken and sauce, i loved the easy recipe and the fact that i could stick it in the oven, set the timer and relax. thanks for a wonderful dinner, panNan!!!

I did a lot of what novice boy said - doubled the salt, pepper & paprika in the flour mix, doubled the sauce, cooked it all on the stove and took the chicken out, added a tablespoon of flour and reduced the sauce. It was really delicious - will make again!

This was very good. Not a bold flavored dish but good. I made as written except I thickened the sauce at the end with some flour. It was delicious. May add a bit of garlic next time.

Great basic recipe. I increased the flour and spices by 50%, doubled the liquids and incorporated a good pinch of ground cumin. After cooking and grating parmesan over the finished dish I threw a small handful of well-chopped parsley over the top and returned to the oven, covered, for five minutes. I think using a wide, shallow dutch oven probably helped produce slightly browned chicken and a sauce that was near perfect in its consistency.