Reviewed: Nov. 24, 2009

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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 24, 2009

Quick and delicious. Thanks Rebecca for this awesome recipe.

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EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

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Reviewed: Nov. 18, 2009

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.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 17, 2009

This was excellent. Tasted like something you'd get in a restaurant and very easy. First time using Gruyere cheese and it's delicious.

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Terry

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Reviewed: Nov. 10, 2009

My teenage daughter, husband and I all loved this recipe! Will definitely make it again. I agree with those who say the gruyere is imperative. It was easy...my only adjustment was to add garlic when I added the wine. Surprisingly the wine was not overwhelming.

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SHAUN0203

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Reviewed: Oct. 13, 2009

This recipe was AWESOME and EASY!! The chicken was juicy and the sauce was really good. It gave the mushrooms and onion such good flavor. I used Reisling for the white wine. My husband absolutely loved it. I will definitely be making this again.

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asmith

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Reviewed: Oct. 11, 2009

This was delicious! The gruyere melts beautifully, but its distinctive scent had my husband and son wondering what in the world it was! Hubs commmented that it tasted like something from a 5 star restaurant! I served it with Kashi pilaf that I cooked up with more mushrooms..it was delicious and very healthy!

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SKOOLGIRL_31

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Reviewed: Oct. 11, 2009

Will make again, hubby loved it.

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Jackie

Cooking Level: Intermediate

Home Town: Corona, California, USA

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Reviewed: Sep. 5, 2009

This was great, we'll definitely make again.

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Leah

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Reviewed: Aug. 25, 2009

Mushrooms and cheese - what more could a chicken want? This was rich, satisfying and oh, so subtly flavored. Thanks for a great recipe.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Jul. 7, 2009

It was very easy to make. The flavors were simple, so I will add more herbs next time and use better wine. This is great for comfort food.

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Tammie

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

I love this dish. Have made it twice and it was a snap both times, yet tasted like I had slaved over the stove. I did not, and would not, change a thing.

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Jen

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 1, 2009

Excellent dish. I made a few substitutions- I used portobello mushrooms, and fennel seed instead of dill because I did not have dill available. I also used the purdue ready-made roasted chicken strips, and swiss cheese instead of gruyere. It was delicious! Thanks!

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AJ

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

I really enjoyed the rich flavor of this dish - the sauce was amazing! Because some reviewers had said the chicken was bland, I marinated my chicken breasts in OVV, garlic, and white wine. I also dipped it in egg prior to the flour and browned it in OVV,instead of butter,and added more crushed garlic as I think there is no such thing as too much garlic. I made a rue with the extra seasoned flour after the mushrooms and onions were soft to which I added wine to make a decent amount of sauce. I just eyeballed the amount, but 1/2 cup of wine was not enough - in fact, I only cooked 2 large chicken breasts and used the amounts of stuff it had called for 4. I used Jarlsberg as I was out of Gruyere. I served it over white rice - and the sauce over the rice - fabulous!! I'm sorry I don't have any left for lunch today!!!!!

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gourmet wannabes

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Yakima, Washington, USA

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Reviewed: Feb. 20, 2009

A weeknight favourite for us. The gruyere cheese is imperative....don't try to substitute any other cheese, or it will be bland and lack the nutty flavor that makes this recipe so tasty.

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larsadylan

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 12, 2009

My husband and I loved this recipe. We love gruyere cheese so this was a real treat for us. The chicken was very moist and the flavors blended nicely together. I followed the recipe to a "T". Will definitely make again.

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Cora

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Reviewed: Jan. 29, 2009

This was a wonderful recipe! I had to change it based on the ingredients I had on hand. I pounded the chicken breast flat per personal preference. I used fresh basil instead of parsley, i only had a little bit of fresh mushrooms so I used some dehydrated wild mushrooms, including dehyrated morrels that I rehydrated. I only had about 1/4 cup of red cooking wine and didn't want to open a bottle of white so I used the red wine and some chicken broth from my daughters left over chicken soup to deglaze the pan. I think I could have used chicken broth instead of wine altogether if i had to. I didn't have Gruyere cheese but I had shredded swiss and a block of romano that I grated. The combination of the two was wonderful. I had a bunch of liquid on the bottom of the pan that tasted delicious, I spooned it over the cheese to get the added flavors.

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punkie1226

Cooking Level: Expert

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Reviewed: Dec. 17, 2008

This is delicious. My Mom made it for Christmas dinner a few years ago...everyone raved about it. Now all we have to do is mention gruyere cheese and everyone starts talking about Mom's chicken recipe!

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TAZWICK

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Reviewed: Sep. 17, 2008

Very yummy! But agree with others that the actual chicken was lacking flavor. The mushroom onion sauce was amazing though! I've made this twice. Once with white wine and dill as called for. Once with dry sherry and thyme. Really preferred the sherry and thyme. I can't see where 8oz of gruyere is needed. I used about 4 and it was still very cheesy. I will make this again but maybe marinade or season the chicken. Thanks for the recipe.

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