This was a very delicious, satisfying dish. I wouldn't call it quick, but not overly complicated, either. The best "change" I made was to use the original recipe, but use 6 medium sized chicken breasts. I put 4 in one cassarole dish and two in another smaller one so they were all laying flat. I just divided the mushroom/onion/wine mixture over them and gave each piece it's fair share of cheese at the end, and it worked out great! This way I made more without multiplying any ingredients (esp the pricey cheese). I did use the gruyere, which was $10 for the 8 ounces. That didn't bother me as much as having to shred all of it. If you can buy it shredded, do it. That would cut of 1/2 the prep time. I followed the recipe exactly, other than only left it in the oven until the cheese melted at the end, less than 10 min. I did cover the dish in the oven as stated in the recipe, which I will do again. The chicken was moist and tender, and I didn't pound it before hand. The breasts were not the huge ones you sometimes get in frozen bags, though. If they were, I can see they may need some pounding. Served over rice with yeast rolls and peas on the side. The peas were probably overkill, as the mushrooms and onions certainly provide enough veggies for one meal.
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This was a very delicious, satisfying dish. I wouldn't call it quick, but not overly...