Very yummy! But agree with others that the actual chicken was lacking flavor. The mushroom onion sauce was amazing though! I've made this twice. Once with white wine and dill as called for. Once with dry sherry anf thyme. Really preferred the sherry and thyme. I can't see where 8oz of gruyere is needed. I used about 4 and it was still very cheesy. I will make this again but maybe marinade or season the chicken. Thanks for the recipe.

Easy, fast and good! What more can you ask for!

Pretty Good. We used more cheese than called for but we love cheese. It didn't reheat as well as I'd hoped.

Very easy and simple ingredients. Added garlic and onion powder to flour mixture. Also added minced garlic to pan with mushrooms and onion. Will make again.

My husband said this was the best chicken dish I have ever made. He could not stop eating it. Soooooo easy to make & very delicious!!!

One of my new favorites! The only thing i did differently was dip the chicken in an egg wash before dredging in flour like a reviewer suggested. The Gruyere was about 7 bucks for just 8 ounces but was totally worth it. Thank you awsome recipe!

Oh my goodness, so delicious! I subbed what I had at hand and made a few changes. I used Swiss cheese (magnificent) and I used sherry instead of white whine, which I recommend 100%. I didn't have enough onion so I added some shallots and some garlic. I cut the chicken up into pieces and breaded them with bread crumbs and seasonings. Don't use Italian seasonings in this one - oregano really detracts. But the dill is really nice. I want to make this over and over and over again, with more sauce next time and over pasta. My boyfriend got really excited at the thought of having it again.

This dish was amazingly delicious! It tasted a lot like chicken marsala. The only recommendation I have is to add more gruyere!

My picky husband and I loved this. I followed the recipe as is. If you can find Gruyere cheese in your market it's worth the splurge. It melts so beautifully and really complements this dish.

a keeper- Gruyere is similar to Swiss

I gave this 5 stars! What a great recipe to share with guests. I did follow a few of the others reviews by sauteing the onions, mushrooms and adding 2 cloves of garlic. Thanks for the great taste.

This was great! I used a good swiss cheese instead of gruyere, and also used fat free cream of chicken soup mixed with water for the sauce. I also used egg instead of milk, and dredged through italian bread crumbs. My husband loved it! This will be one of my regulars.

This smelled terrible while it cooked, but tasted better than it smelled. I used Chukar (partridge) instead of chicken, but other than that I followed the recipe. It wasn't amazing, but it wasn't gross. It's also very rich, so people don't eat much of it. I suggest pairing it with a side dish that's light. Probably won't make this again.

I loved this! I cut the onion to a half onion since they are bigger now. I also used portabello mushrooms instead of regular mushrooms. Next time I would also add a couple of cloves of pressed garlic to the sauted mushrooms and onions. My family loved this!

I just made this for dinner tonight and I couldn't wait to finish cleaning the kitchen so I could get on the computer and rate the recipe! If I could give it 10 stars I would! This was love at first taste for the whole family! I guess it became our favorite recipe on the site after our first bite! The only thing I changed was I added some fresh minced garlic to the onions and mushrooms! I served it with a side of ziti and steamed broccoli. Yummy Thank you for such a winning recipe!

Absolutely wonderful. Did not change a thing and my family loved it. Served it with rice and asparagus baked in the oven separately. I can't wait for the leftovers!

Excellent base but it needs more flavor. Maybe more dill or something. We enjoyed it and with some tweaking will make it again. As is, it's not memorable.