Reviewed: Oct. 1, 2009

This recipe was great! The only thing I did different was i added 2 cloves of chopped garlic and about 1/4 cup of white wine! Tasty dish any very easy to make!

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Nikki

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Reviewed: Jun. 23, 2009

For a general meal, it's 4 stars- enjoyable but not the end all be all. But for a quick, easy meal- 5 stars. I added basil & oregano to the chicken seasonings. I used a 1.5 TB which was plenty. Definitely don't cook the chicken that long unless you have massively thick chicken. I did 3 mins/side and kept checking it.

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KELLGURL

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Reviewed: Jun. 3, 2009

I made this for my boyfriend and I and it was amazing. I added a few of the extra ingredients as some stated (flour for gravy) and it was great. 5 stars!!

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Chrissy

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Reviewed: May 15, 2009

I KNOW I SHOULD TRY AS RECIPE STATES FIRST BUT I COULDN'T HELP MYSELF- I KNOW THIS RECIPE AS STATED WOULD BE AWESOME THOUGH- BUT.... HERE'S MY CHANGES- PLEASE REMEMBER THAT I EAT LOW CARB, SO FAT IS NOT COUNTED- 4 BONELESS CHIC BREAST- POUNDED THEM- PLACED IN A BAKING DISH AND SALTED, PEPPERED, AND SMEARED ON MINCED GARLIC- LAID SMALL SLICES OF BUTTER ON TOP-LAID BACON ON TOP OF THAT (NOT HUGE AMOUNTS PEOPLE)- BAKED AT 350 UNTIL ALMOST COOKED- TURNED ON BROILER TO CRISP BACON- COVER IN MUSHROOMS THAT I HAD SAUTEED IN PAN WITH BUTTER AND COVERED WITH MOZZARELLA- RAN BACK UNTIL BROILER UNTIL MELTED- I DECIDED TO BAKE 'COZ ONCE YOU POUND 4 BREASTS ITS HARD TO COOK IN A SKILLET ALL AT ONCE- HOLY COW- IT WAS SO AWESOME AND TENDER- AND ACTUALLY BEAUTIFUL- THAT CHEESE UNDER THE BROILER STARTS TO JUST GET COLOR LIKE IT DOES ON A PIZZA- NICE PRESENTATION-

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Mar. 3, 2009

I thought it was great! Did follow some others and seasoned the chicken with basil and extra garlic....Then also added some shallots and garlic to the mushrooms. I just estimated on the cheese and thought the meal was delicious!!

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Socalistace

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Reviewed: Dec. 16, 2008

Just a heads up, this recipe tells you to cook boneless chicken breasts for 12 minutes on each side! I promise that if you do it will taste like a piece of drift wood and not chicken. Cook for 5 minutes each side, they will be perfect.

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Anne

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Could be better - Before frying the chicken I coated it in egg and bread crumbs and set aside. Before putting the mushrooms on top I added a table spoon of Mayo, then mushrooms and than a nacho cheese mix which is sharper! When the nacho cheese and mayo melt...mmm delish!!

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juzy23

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 11, 2008

My husband and I loved this dish. I made a few changes to the recipe. I seasoned flour with garlic powder, oregano, basil, salt and pepper and lightly dredged the chicken breasts in the flour mixture before cooking in butter and olive oil. After sauteeing the mushrooms, I removed them from the skillet and added 1/2 cup white wine and 1 tbsp. chicken bouillon crystals. I returned the chicken to the skillet, melted the cheese and spooned the mushrooms on top when serving. Delicious!

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KSCook

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Reviewed: Sep. 9, 2008

i love this recipe! i like to add marsala wine while cooking the mushrooms. tastes great, i serve with angel hair pasta

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Erin M.

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Reviewed: Sep. 5, 2008

The recipie, as written, is good but bland. Adding basil & oregano definitely livened it up and took it from so/so to very good. We'll be having this again.

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Rick

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Logan, Utah, USA

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Reviewed: May 19, 2008

Simple and good, thanks!

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: May 16, 2008

The recipe was excellent.

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PRCA30

Cooking Level: Professional

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Reviewed: Apr. 23, 2008

Awesome recipe, the only thing I did different was use a little more mushrooms since my husband loves them.

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The Drunken Chef

Cooking Level: Expert

Home Town: Rialto, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 9, 2008

Great, easy recipe!

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coldstar37

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Feb. 5, 2008

Everyone loves this recipe! It was so easy and I didn't change a thing. Delicious.

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TLwoods

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Reviewed: Nov. 2, 2007

I added one onion (cook this before adding mushrooms) with the mushrooms. I also added a clove of garlic to this and salt and peppered it. Turns out better with a combination of EVOO and butter/margarine. After the mushrooms and onions are somewhat cooked I added the chicken. Make sure you don't overcook the chicken! I seasoned the chicken with salt and pepper as well. Eyeball the cheese and sprinkle the cheese directly into the pan so it melts. Serve from the pan. I eat it with steamed white rice. Yum!

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Christina

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Reviewed: Aug. 23, 2007

I took the advice of other members and added about 2 Tbsp white wine and added a couple pinches of parsley and oregano. 1 cup of cheese per chicken was way too much. I took the drippings from the chicken and added chicken broth and a little cornstarch to make a gravy. I then cooked the mushrooms in that sauce. I thought with the extra stuff it was ok and my fiance was less than enthused. The kids didn't care for it either. It started out smelling great though. Without the gravy it would have been very bland.

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nottypicallyperfect

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Arkport, New York, USA

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Reviewed: Aug. 13, 2007

We thought this was bland. The mushrooms didn't stand out enough, and the cheese stuck to the mushrooms and made the whole top slide off in 1 big chunk with every bite.

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