Comments on: Skillet Chicken in a Thyme Red Wine Sauce

By: jennalyssa

jennalyssa — Tue, 23 Aug 2011 19:55:24 +0000

EXCELLENT!! My family loved this, including my 5-year old twins!

By: kara

kara — Thu, 23 Dec 2010 01:17:33 +0000

This is great! Making it for Christmas Eve dinner.

By: bethb

bethb — Mon, 25 Oct 2010 00:03:08 +0000

Fabulous flavor and a recipe that can be adjusted according to what’s on hand. I would use the canned artichokes, drained, rather than artichokes in the jar with oil. You can add chicken broth if you need more liquid. I used both the wine and broth and had plenty. The sauce was SO flavorful!

By: bethb

bethb — Sun, 24 Oct 2010 23:58:59 +0000

This is fabulous! I made it with chicken thighs with skin on as that’s what I had and it was so flavorful. Will also try it with skinless breasts.I didn’t have artichoke hearts but would have used them if I had. I also added chicken broth and let it simmer in the oven. I served it with brown rice (frozen from Trader Joe’s) and haricots verts (again, frozen from Trader Joe’s). Amazing dinner. Thank you for a new addition to our regular meals.

By: mrsmeganc

mrsmeganc — Fri, 22 Oct 2010 03:49:07 +0000

I just made this for dinner tonight and it is probably one of the BEST things I’ve made in a long time. Even my picky husband likes it! I think the thing that makes it so good is the heavy cream in the sauce. So even if you’re not a heavy cream user, I highly recommend USING it!! I’ll definitely be making this again!! I served it over rice and I used a syrah for the wine.

By: mrsmeganc

mrsmeganc — Fri, 22 Oct 2010 03:46:02 +0000

By: kara

kara — Sun, 17 Oct 2010 00:26:13 +0000

Great recipe, and this dish was a hit with my family. Followed recipe as indicated, except skipped artichokes (didn’t have any). Looking forward to trying it with artichokes the next time.

By: bluequizzer

bluequizzer — Thu, 14 Oct 2010 21:07:34 +0000

Made this and it was very nice. It was very simple. I used thin sliced chicken breast, and cooked it lessened the time when it went back into the skillet, and keep some chicken separate from the sauce and cooked it all the way when browning for my 3 yr. old.

By: Christen

Christen — Thu, 14 Oct 2010 18:05:27 +0000

Made this for dinner last night & it was really good! I served it with some steamed jasmine rice & lemon spiced asparagus. Turns out my husband is not a huge fan of the artichoke hearts though, so next time I will leave them out & double up on the mushrooms. Instead of adding heavy cream to the sauce I just took the chicken & veggies out, added a little butter & reduced it down. It was great! I honestly thought it was plenty rich without the cream. Will definitely be making this again!

By: Mary J

Mary J — Sun, 10 Oct 2010 04:33:11 +0000

Good Flavor. Served with a Wild Rice Blend. Took longer to cook than recipe stated. Also, if I make this again will try a dry white wine. Everyone thought the sauce was a little too heavy tasting with the red wine. Thanks for publishing this recipe.