This is so delicious and will be my go to recipe for an easy fix when we're craving german food. I made a couple of minor changes I think improved the recipe, adding an egg to the meat/milk mixture. also added a teaspoon of beef base to the liquid mix before thickening the gravy. increased flour to 1/8 cup mixing in 1/2 cup cold water, making a thinner flour mixture to mix with the hot liquid. added chopped fresh parsley for color before serving. the egg gave the meatballs a very tender texture and the beef base enriched the flavor of the gravy. served it all with mashed red potatoes, sweet and sour red cabbage, steamed green beans and applesauce. thanks so much for an easy german food recipe!

Reviewed On: Jun. 22, 2011

This is an delicious, easy meal that's a weekday treat. Served with wild rice and a green veggie and a glass of chardonnay. the flavor is subtle and if you like more spice, you may want to add garlic or be more aggressive with your favorite herb. I used rosemary instead of the dill. I upped the breast halves to 6 and the wine to a cup. When I make this again and to thicken the additional wine, I will sprinkle a tablespoon of flour on the bottom of the banking dish before pouring the wine/mushroom sauce over the chicken. The gruyere cheese is a nice change, it has the creaminess of swiss and the salty bite of shredded parmesan. thanks for the great recipe, Rebecca!

Reviewed On: Dec. 15, 2009

Seriously delicious. I simmered bone-in breasts with the skin with rosemary and basil and minced onion, with just enough water to cover, then removed the chicken from the water and cooked the vegetables in the broth. I used the liquid from the cooked chicken and vegetables instead of canned broth.

Reviewed On: Jan. 21, 2007