7 Reviews of Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme

From: - Carla -

On Mar 25, 2006

Super-Super recipe! This is an excellent concept - so easy to prepare, outstanding in presentation and makes for a great dinner party dish as you can prepare this early in the day and place in the fridge until evening when you are ready to serve, allowing more time spent with your dinner guests then working in the kitchen! I'm anxious to try other variations!! My next attempt will be a coq au vin'ish theme - using, in addition to the ingredients listed: pearl onions, some sliced or cubed bacon, bay and of course a dry red wine in place of the white - I can't wait to see how it will turn out! Also worth mentioning - this recipe would be an excellent recipe for the beginner cook looking to host their first dinner party! Lovely recipe, thanks for posting!

From: Bergy

On Sep 9, 2002

This is a wonderful do ahead recipe. I made the envelope and completed the recipe, sealed the envelope, refrigerated it and popped it in the oven just befor dinner. I used mixed dried mushrooms and they were wonderful (Oyster, chanterell, porcini etc). The wine was a homemade Apple and this gave a very smooth mellow flavor to the chicken. This recipe produced a tasty, moist poached chicken. Definately a keeper. Thanks Theresa

From: Kate in Katoomba

On Aug 12, 2003

This was extremely quick and yummy. Will definitely do this one again.

From: MissHermes

On Feb 6, 2006

WOW was I impressed by this recipe. I used Chardonnay and added extra garlic and we loved it. Have added this to my recipe book- thanks!

From: AussieCountry Kitchen

On Jul 4, 2006

Loved this recipe, it was so easy and enjoyable to prepare and the result was superb. I'll be trying it with red wine and bacon next time!

From: Sassy Syrah

On Jul 20, 2004

This was easy and the chicken came out so tender and moist. Next time I will throw the ingredients in the bag and pour the wine in instead of combining in a bowl, as it was difficult to transfer to the foil. I also think the wine overpowered everything, I would use 1/4 -1/2 cup. I had to use shitake mushrooms because I couldn't get porcini and the texture of these was odd. I wonder if they should have been dehydrated first.

From: Chef #787193

On Jul 27, 2008

This was a great recipe because it was so easy! It was kind of hard to transfer the wine sauce into the foil and the taste was also very light. Next time I'm going to try making some cuts on the chicken so the sauce goes into the meat more (the chicken breasts I used were pretty thick, about more than 1/2 inch), and I will probably put more garlic as well!