Just made this for my grown son and me. My son freaked over it - said it was the best thing I've made in a long time. He usually eats chicken just baked - no spices or seasonings. I hardly ever cook. Will definitely make it again!!!

By Wendy on January 31, 2012

My daughter-in-law made this for my husband and I and we loved it. I will be making this for friends in a couple of weeks. I was going to make Chicken Marbella but this is much better!

By Anne Fanning on January 03, 2012

I have made this atleast 10 times and my fiance and I love it. Its so easy and tastes amazing.

By Monica on November 16, 2011

On TV, Paula cooked the chicken in the pan with the mushrooms, shallots, and stock. She did not take out the vegetables, first. Can it be just fixed as she did it on her show? Thanks. Debbie Collinge Springfield, MO

By dacollinge on July 21, 2011

This is a superbly elegant and easy entree. Delicious! I have made it at least 10 times- never fails me. You have done it right again Paula! I give this recipe the highest rating

By martha Parton on July 08, 2011

I have a recipe similar to this. Paula try adding 2 TBSP of your favorite BBQ sauce to the Mushrooms before you take them out of the pan, then put the Mushrooms on the top of the chicken before adding the cheese.

By Maria Jahn on April 19, 2011

Cooked this tonight at the request of my wife, as always Paula's dishes do not disappoint. It was very easy and delicious. An added bonus was only having to use (and clean) one skillet.

By Phillip L. on April 02, 2011

Last week I had a whole chicken - which I wanted to roast on the Grill....(fire on one side, place chicken on side with no coals/fire under it). I used about a cup of Stonewall Kitchens Black Cherry Cognac Preserves, 1/2 cup of Stonewall Kitchens Roasted Garlic and Onion Jam, which I pureed in food processor. Added a splash of olive oil and a splash of Olive Oil Vinaigrette and marinated the chicken in this mixture for 3-4 hours (in fridge). Roasted the chicken (in a roasting pan) on the grill, using remaining marinade to baste chicken several times during cooking...the resulting juices in the roasting pan made WONDERFUL gravy! - be sure to scrape up all the tasty brown bits! My man is still raving about the wonderful flavor! Use a meat thermometer and monitor - remove from grill shortly before it reaches your target temp (165 degrees) - it will continue to cook for a few minutes! - you don't want to cook out all the savory juices!

By Litl Bits on March 22, 2011

It was an awesome recipe!!...my chicken was not totally thawed out, so i cooked the chicken in a can of cr. of chicen soup....served the chicken with rice....and used the "gravy" over the rice....my family LOVED it....will be using this receipe again!!!.... Thanks Paula Shelley

By Shelley Hatfield on January 31, 2011

Love this recipe. We us onions and mushrooms, hard to find shallots here. This is what my husband wanted for his birthday dinner tonight! Thanks!

By Stacey Ekwall on January 27, 2011

We just moved to Savannah and this was my FIRST Paula Deen recipe I cooked. Loved it! Super easy, great flavor, and didn't hurt my budget. Thanks Paula!!!

By Jennifer Evoy on January 27, 2011

MADE THE GEORGIA CHICKEN AND IT WAS THE BEST! IT'S A KEEPER RECEIPE.

By DOROTHY LEAHEY on January 21, 2011

can you do this reciepe with pork chops instead of chicken if that is what you have???

By Blair May on January 20, 2011

everyone loved this dish.it is a hearty meal..My 4 yr. old even enjoyed it..

By Anonymous on October 05, 2010

Awesome!

By Anonymous on September 21, 2010

This was wonderful! I shared it with my daughter and daughter and we all really love it. Emily

By Anonymous on August 19, 2010

I love this recipe! I use more mushrooms than the recipe calls for because they are so good!

By Anonymous on July 17, 2010

This is the best chicken I have ever made my kids love it and ask for it all the time

By Anonymous on March 27, 2010

This recipe is awesome. Sometimes I like to add a can of cream of mushroom soup while the chicken is cooking...it gives it a wonderful extra mushroom flavor!

By Anonymous on February 21, 2010

Thanks for pointing out that the recipe was a bit unclear at the end. We have made a change to the last sentence of the recipe to make it more clear. Once the cooked chicken has been topped with the mushroom mixture and grated cheese, it just stands long enough for the cheese to melt! Won't take long. This is a great, simple and flavorful main dish. Happy Cooking! Libbie Summers, Paula Deen Food Editor

By Libbie Summers on February 15, 2010