I have made this soup, pretty much as written, at least a dozen times. Everyone except mushroom haters loves this soup, even dads that think meat is the only food in the world. I think the only thing I change ever in terms of ingredients is I'll add some fresh minced garlic if I have it, and not use sour cream if I have all the other ingredients and don't want to go to the store. Another tip to thicken up the soup (especially if you don't have sour cream, but I NEVER skip this step!), after you've combined all the ingredients minus the sour cream, scoop up a bunch of the mushrooms out of the soup, some of the liquid, and throw in all of the stems that you took off your mushrooms. Puree in blender, food processor, whatever. You'll have an awesome thick concoction of mushroom paste. Add that back into the pot and you've got a thicker, more fragrant soup. I've also used some of that pureed mushroom mixture to dredge porkchops and chicken between flouring instead of eggwash. Delicious!!

Reviewed On: Dec. 21, 2011

Best. Recipe. Ever. I can't even handle how delicious this is. I've done it a few different ways; once with thick breasts that I pounded down (so much work), once with thin cut breasts that I placed one on top of the other with the filling between the two (works just as well) and once with boneless breast steaks that were huge and thin and easily folded over. I added a little honey mustard on the inside last time which was awesome, and tonight I'm going to try using havarti instead of swiss. Love that rich flavor. I also added some cooking wine to the sauce, which adds more of that wine flavor and salts it just enough. I've also used flour, egg, then panko crumbs a couple of times for a more crispy and flavorful crust. Really no matter how you tweak this recipe, if you follow the basic ingredients it's going to be fantastic. I have chicken soaking in buttermilk right now, just waiting to be cooked! EDIT: I did these again last night, and this time I had breasts that were so huge I didn't even want to think about pounding them down. Instead, I cut along one side of the breast as deep as i could without cutting straight through it, forming a pocket. I took the ham and swiss and tucked it into the pocket, pinned it shut with a toothpick for the browning process, then stuck them in the oven for 45 minutes (they were huge). So tender and so good, worked just as well as before and actually easier than any of my other methods. Also, serve the sauce on steamed broccoli! Nomnomnom.

Reviewed On: Sep. 28, 2009

So good! However, most of the credit isn't towards the recipe, though I did incorporate everything it called for. I added a LOT too it though because the breading was too bland, which is what made it so good. This simple recipe leaves a lot open to the chef so you can add anything you want. I added a lot of garlic, paprika, and a bit of chili powder. Wonderful. I fried a bunch of wings, tips discarded, and they were fantastic. As others have mentioned, flour the chicken before dipping in the egg mixture. Also, I ran out of egg and didn't want to crack another one for the last couple of wings, so I dredged them in honey mustard and it was AWESOME!

Reviewed On: Sep. 28, 2009