This has a wonderful flavor! Even my kids, who won't eat mushrooms, eat this up, without knowing they're eating mushrooms! I think you only need to use 6 breasts for this recipe. To save time, I prepare the mushroom mixture earlier in the day, and refrigerate until ready to use. If you do this, the sauce will be thicker, but it thins as it cooks. My family didn't like it as much with the wine, so I omit the wine and use 1 cup of chicken broth. This gives it a milder flavor. I also omit the celery salt and the extra cheese on top. I have substituted cheddar cheese and, to me, it's just as good. One more tip that makes it easier for me: To get started, flatten 2 breasts and put those 2 in the skillet to brown while you flatten the others. By the time you pound the next 2 breasts flat, the first two are nice and brown, and so on. Served over egg noodles, this has become one of our favorite meals!
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This has a wonderful flavor! Even my kids, who won't eat mushrooms, eat this up, without...