Very nice recipe. Everyone enjoyed it very much. Roman

This is a favourite in our house. I like to season the chicken breasts with salt, pepper and thyme before putting the swiss cheese on. I use WAY more croutons then the recipe calls, so I don't reduce the amount of wine since the extra coutons just soaks it all up. I love the kick that the cayenne and the mustard seeds provide.

Wow...what a great dish! I decreased the wine to 1/3 cup and subsituted about 1tsp spicy mustard for the mustard seed. There wasn't a strong wine taste nor was the meat bland. It was perfect. I even used Mozzerella instead of swiss for two pieces of chicken (only had 3 pieces of swiss) and while I din't like the taste as much, it still was pretty good. We loved this recipe! Thanks for sharing.

I did not care for this recipe. Served for a party everyone ate politely.

Until I figure out the secret to making this a great recipe, I give it an average rating. I read the reviews and cut the wine to 1/2 c. It still had an overwhelming flavor of wine. I am thinking about using chicken broth instead. I added more sour cream. I also took the advice to season the chicken. I choose salt, pepper, and garlic powder mix. I think that helped.

I have to agree...the wine amount was too much. I used half the amount and it still was too much. I also used half sour cream and half cream cheese (didnt have enough sour cream) and it was good. I still think it needs something else? The chicken was very moist though.

This was easy and good, not great for me. I substituted sparkling apple cider for the wine.

this was yummy even the kids liked it. I didn't have mustard seed or mustard powder, so i used dijon mustard. I will make again.

I've been using this recipe with great results for many years...(thank you to the original poster)... I substitute provelone for the Swiss, omit the cayanne pepper, and use mustard powder not mustard seed. The sauce is awesome when mopped up with hawaiian rolls, and it pairs well with corn.

Really good! Made it for Xmas dinner. I doubled the recipe but would leave or reduce the amount of cayenne pepper. It was overpowering. Will definitely make again.

My husband and I really like this recipe. It was very easy to make and tasted great.

If you like swiss cheese, you'll probably love this. It kinda smells weird to me. Definitly cut back the wine at least by half. Chicken was very tender. I won't make again.

This dish was yummy, my boyfriend liked it too. Changes I made: I seasoned the raw chicken with some salt, cayenne pepper, and garlic powder first. In the sauce I cut it down to a lil under 1 cup of wine and there was no strong wine taste, I used white zinfendel (sp?) that is actually pink. I added quite a bit extra garlic powder, enough until I could smell it in the sauce. Instead of mustard seed I added about a tablespoon of dijon mustard. I let the chicken sit overnight with the cheese and sauce on it. Right before baking I added the croutons and melted butter. I did not measure it, just added what I thought I'd want. I baked pepperidge farm puff pastry shells, halfed them, and placed the chicken and sauce over it. Really good!

Not a keeper , sorry. The chicken was moist but was too bland , even my husband who eats everything wasn't crazy about this dish. The Anniversary chicken{ found on this site } is still one of his favorites.

I agree with most on here that there is too much wine to this recipe. I actually used 7 chicken breasts, and the mixture on top was more than sufficient. So cutting down on the wine will give a thicker mixture and take out less of the taste that cuts from the dish. The flavor of strictly chicken seemed a bit bland to me as well so I subsituted a Cream of Mushroom with Roasted Garlic to accentuate the taste. It worked out very well aside from just an overwhelming wine flavor. . .

I halved the recipe, but didn't use a full portion of the wine. It tasted all right, but I didn't like that the sauce spread so much and we had to scoop it back over the chicken. Next time I think I'll make the following changes: Season the chicken a bit before putting the cheese on. It was a tad bland for us. I'll also cook the chicken a bit, then put the cheese on. Heat the sauce on the oven and then pour over the chicken with approx. 5 min of cooking time left. Sprinkle croutons (no butter) on the chicken and broil for a couple minutes. I'll re-review after my second try.