recipe reviews for:

Creamy Swiss Chicken

“Chicken breasts topped with Swiss cheese and baked in a creamy white wine sauce. I made this dinner for my senior prom date almost 20 years ago. She is but a distant memory, while this chicken dish is a HIT when I have the men over for dinner parties! If desired, serve with mixed greens tossed with pecans, a fruit vinaigrette and crumbled blue cheese. Add herbed egg noodles and a crusty bread, and you've got a meal made in heaven!”

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Reviewed: May 14, 2008

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.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: May 13, 2008

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

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BarbieQ

Cooking Level: Expert

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Reviewed: Apr. 25, 2008

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.

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pam

Cooking Level: Expert

Living In: Gloucester, Virginia, USA

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Reviewed: Mar. 9, 2008

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

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Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Feb. 17, 2008

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.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Feb. 3, 2008

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.

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peanut

Cooking Level: Expert

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Reviewed: Dec. 30, 2007

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.

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Rebecca111001

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Reviewed: Oct. 11, 2007

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

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SRFTX

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Aug. 31, 2007

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!

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Reviewer:

Randi

Cooking Level: Beginning

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Reviewed: Jun. 3, 2007

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.

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Vicki Lynn

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Hickory Creek, Texas, USA

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Reviewed: May 16, 2007

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. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Reviewed: Apr. 4, 2007

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.

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Jenna R.

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 1, 2007

I made this before reading some of the reviews and we really did not like it (at all). I thought the sauce was too cheesie and rather bland. OTOH, the chicken was very tender and moist. Overall, MEH...:shrug:

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Bella

Cooking Level: Intermediate

Home Town: Sheldon, Iowa, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 16, 2007

I have made this several times,I do cut back on the wine some.This is very easy to make & tastes wonderful!!!

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jeff

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Reviewed: Feb. 2, 2007

I was a little scared serving this to my picky husband and kids. And surprisingly they loved it. Next time I would add more cheese.

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MSDUCK311

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 30, 2007

I made this exactly as directed (I didn't read the reviews 'til it was already in the oven). Then I worried about the amount of wine... I needn't have. It came out delicious. The entire family enjoyed it - from my 5 year old to my very picky husband! It was an easy, delicious weeknight meal.

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Reviewer:

Cindy B

Cooking Level: Intermediate

Home Town: New Brunswick, New Jersey, USA

Living In: Doylestown, Pennsylvania, USA

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Reviewed: Jan. 25, 2007

This was really good. I did reduce the wine a bit and was glad I did, as I think the full amount would have been too strong. I stirred a few spoonfuls of the sauce into angel hair pasta, then topped with the chicken breasts. It had a great flavor, and smells wonderful in the oven.

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EVAMGREEN

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Reviewed: Jan. 4, 2007

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.

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Reviewer:

Lana

Home Town: Annapolis, Maryland, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Feb. 16, 2006

Using the suggestions of some of the other reviewers I used only half of the wine and used italien bread crumbs instead of the croutons. I served it with pasta and we all thought it was delicious...even our two picky preschoolers!

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