I used boneless and skinless thighs dredged with a light coating of flour and more carrots and onion. Good flavor but I will skip the butter/flour at the end. Made the sauce a bit too thick.

You’re welcome! I’m happy you enjoyed it and could modify for a healthier option!

I made this last Sunday and it was fabulous! I used whole chicken breasts because that’s what we like and also poured off most of the bacon fat for a healthier option for us seniors. Served one night over noodles, the next over mashed potatoes. Many thanks for this delicious recipe!

I’m happy it turned out well for you Lisa! Thanks for reviewing!

What a delicious recipe! We loved this dish and will make it again and again! So flavorful. I used boneless skinless thighs cause that’s all I could get, and it turned out beautifully! Can’t wait to try again with skin on thighs. Truly delightful!

Making this recipe tonight for dinner – but since I am NOT a fan of chicken thighs and I only have breasts in the house that is what I will be using. As for the low sodium chicken stock – I will be using 1 cups water mixed with 1 tablespoon of Better than Bouillon Chicken base. Other than those 2 changes can’t wait to make and eat this recipe. Oh – I have cut this recipe down to 3 servings – since there is only me. Thanks again for posting it.

Thanks for the great review Savanah! I love that you’ve been enjoying my recipes!

I paired this with your garlic mashed potatoes, and WOW—it was absolutely phenomenal! I’ve tried several of your recipes now, and every single one has been nothing short of incredible. Thank you for making cooking so fun and delicious!