My husband and I loved this dish. I made a few changes to the recipe. I seasoned flour with garlic powder, oregano, basil, salt and pepper and lightly dredged the chicken breasts in the flour mixture before cooking in butter and olive oil. After sauteeing the mushrooms, I removed them from the skillet and added 1/2 cup white wine and 1 tbsp. chicken bouillon crystals. I returned the chicken to the skillet, melted the cheese and spooned the mushrooms on top when serving. Delicious!

Reviewed On: Sep. 11, 2008