Great recipe. To lighten the saturated fat and calories, I substituted olive oil for half the butter, omitted the sour cream and half-and-half, and used 4 cups 1% milk. The sauce still thickened nicely, but was not heavy. I had no Italian seasoning so I mixed 1/2 tsp each sage, parsley, basil, rosemary, oregano and garlic powder. I found the sauce a little lumpy because of the diced onion, so I strained the sauce before serving. It retained the sweet onion taste, but had a smoother texture. As with other reviewers, I added salt and pepper to the chicken: sprinkling coarse sea salt and coarsely ground pepper before cooking. I didn't have colby or jack cheese, so I used Sartori Reserve BellaVitano cheese which is a mix of aged parmesan and cheddar cheeses. Finally, I omitted the mushrooms and tomatoes because my kids don't like them. My whole family loved this dish.
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Great recipe. To lighten the saturated fat and calories, I substituted olive oil for half the...