Total TimePrep/Total Time: 20 min.
Having it again! Mushrooms are a staple in my kitchen, as are most of the ingredients of this recipe, if not I am happy to adjust to the contents of my refrigerator. Just starting chopping and looked up the recipe to refresh my memory. Can't wait 'til it's done.
fresh mushrooms are not a pantry staple.
It sounds great, but we haven't been out of the house in over a month
I haven't made this but reading the recipe, I can understand the "no flavor" comments. First of all, you never saute with oil if you can use butter, especially something like mushrooms which really don't have any flavor and the green onions when close to finishing the mushrooms. Second of all if I were sauteing the chicken I would add seasonings such as fresh thyme and fresh garlic along with some lemon squeezed over when finished before you and the cheese, mushrooms etc.
Taste of Home must have updated this recipe, which explains the most recent negative reviews. The original recipe is in their 2003 cookbook -I'm sure the rave reviews are for the original recipe which I've been making for my family since it came out. It calls for Seasoning Salt and Garlic powder TO TASTE. 1/4 tsp seasoning salt and garlic powder for each breast isn't even close to enough; totally bland! I would recommend AT LEAST 1/4 tsp PER BREAST. (I use the lower sodium seasoning salt). The original recipe also uses canned mushrooms, (and you add them with the bacon, cheese and green onion).
Needs a ton more flavor.
If I could give it 0 stars, I would. This is literally so flavorless. I even used extra seasoning! The mushrooms are bland. The chicken has no flavor. The cheese doesn't even go well. The onions make no sense. The only thing good about this was the sides that I added myself. The people raving about this below are liars or have no taste buds.
This was delicious and so easy to make.
I made a half-batch of this recipe today, cooking it in an 8-inch cast iron skillet. I started by frying 2 chopped slices of bacon in the skillet, removing them for the topping and leaving some of the fat behind in place of the cooking oil. Very tasty and colorful!One caution: Today's chickens have bigger breasts. One boneless breast half weighed up at 10 ounces, making two generous servings.