Made this last night and my family loved it! I soaked the ham and Provolone cheese - will try Swiss next time...Added wine, corn starch and flour to sauce, but could not get it to thicken - still good. Would definitely recommend this recipe!!! Try it you'll love it!

I've made this sauce for years and ALWAYS get raves: 1 can cream of mushroom soup, 1 small carton sour cream, 1/3 cup water, 1/3 cup white wine, salt and pepper. Whisk, simmer and serve. Delicious!!

I made this dish tonight. This was so easy to make, and the best tasting I ever tried. The whole family loved it, wanted seconds and asked if there was left-overs for lunch tomorrow!. The sauce was great on Asparagus also. I can clearly see that this Recipe will be a Family Favorite for years to come. Thank You Miss Melissa!

I mde this for dinner this evening and my family loved it!!! But, instead of making the sauce I used Knorrs Hollandaise sauce and made rice as the side dish.

Awsome recipe! For the sauce we substituted the chicken broth for cream of chicken soup and added cilantro and garlic powder and some mozzarella cheese! It was wonderful!!

I made this dish tonight and it was great. I added more cheese and changed the sauce a little. Added white wine, a clove of garlic (smashed), let it cook for 10 min with half a lemon and I made a rue (melted butter and flour) which thickened the sauce to perfection. My husband said it was a keeper!

I made this last night and it was fabulous. I used prosciutto and havarti cheese. Really nice flavor. We did have to put in cornstarch to the gravy, as it doesn't thicken on its own.

I have made this recipe several times and never got the sauce to thicken. It still tastes good though. After reading some of the other comments will try some other suggestions. It's what's for dinner tonight!

If you want a truely tasty dish make this fresh and French.

1) I take skin and bone breasts and debone and deskin them and add to pot of water. Add Mirepoix (onion, carrot and celery), garlic, thyme, sage, and rosemary. Boil then simmer for 2 hours (I now have a wonderful stock).

2) Use a Guyere, Beaufort, or even Boursin cheese.

3) I brown all sides of breadcrumb coated chicken in olive oil w butter, remove. Make the sauce in that same pan. (I agree with above adding flour to make a rue to thicken, white wine, and some minced oninon or onion powder). Then bake chicken WITH THE SAUCE stirring and basting chicken half way through cooking time of 30 min. Tastes like French restaurant version!

Came out great. Added white wine, garlic, onion & corn stach to the sauce. Used fresh ground pepper and sea salt to season the chicken. My pregnent wife loved it saying it was the best meal myself or her ever made..

I made this recipe last night and it was a big hit. I added fresh grated Parmesan cheese to the bread crumbs. I also took the adivce and added white wine and flour to the sauce. The sauce was fabulous and we were also pouring it over potatoes. Will make this again.

I added fresh oregeno, garlic, salt, pepper, parm. cheese. and a little flour to thicken the sauce. I did not have corn starch available so that is why I used flour. It was AWESOME. Definitely one of my favorite recipes.

Amazing recipe!...These comments were just as helpful!

Sauce was improvised with chicken broth, sweetened whipped cream from a pressure can, and a pat of butter. Seasoned the bread crumb crust with curry.
Thanks for the recipe. Your way is delicious, also.

Made this tonight! It was awesome! First time I've ever made it from scratch, better than a restaurant!