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

This recipe is so simple and very tasty! Very good on a dense wheat bread. Could also be the base for a fruit-type salad, maybe with mandarin oranges, grapes or raisins. Also, I used Miracle Whip Light instead of the mayonnaise.

Reviewed On: Aug. 31, 2000