About this recipe: In this easy but exquisite dish, chicken breasts are browned then baked with mushrooms, onion and white wine. The finishing touch is a cheesy layer of Gruyere on the top. Serve with rice or a green salad.
Thoroughly enjoyable. While it wasnt much more than chicken with fried onions and mushrooms and cheese, the wine kept the chicken really moist and juicy. I served with pasta, which was pretty nice. - 14 Feb 2017
Off the hook. I did have to triple the coating(and I did add garlic and onion powder) and I didn't have gruyere, so I used mozzerella. I followed the recipe exact otherwise. My husband and I nommed all through dinner, he even said that dinner was a pleasant surprize. Taste-wise, I compare it to French Onion Soup but on chicken. This would be a great company dinner or comfort food for family. I served this with a browned garlic rice and steamed broccoli. A+! NOTE: I suggest you don't do what I did and not pound out the chicken. You want the thinness and tenderness that pounding/flattening provides. Otherwise, you have a tough though very tasty chicken breast. NOTE: If you want to make this into a sandwich, just cut the chicken into strips after cooking, cook the mushrooms together with a bit of the white wine and butter and assemble the "filling" on hoagie buns, broiling briefly with the cheese openfaced. My husband thought this up and this is how he prefers this recipe now. I have to say it's a great idea. - 18 Nov 2009 (Review from Allrecipes US | Canada)
Despite its fancy name leading you to think you're in for something exceptional, this is still nothing more than cooked chicken with some cooked mushrooms and onions with melted cheese on top. While it was acceptable, I'd call this just average and certainly not a memorable palate pleaser. In addition to its being a rather basic chicken recipe with not much flavor or complexity, I believe that if cooked as directed you'd end up with some TOUGH, basic chicken. Once browned, the chicken needs no more than 20 minutes of additional time in the oven, and that's UNcovered. This chicken is so plain and nondescript that at least you won't offend anyone's tastebuds. I substituted shallots for the onion and added fresh garlic, but neither was enough to wake this up. - 24 Nov 2009 (Review from Allrecipes US | Canada)