Yum!!! I made this tonight using the pan cook method! I used chicken thighs since I think they are more moist and they also have more iron than breasts. I made a generous amount of the creamy mushroom topping, which was great. I used asiago cheese, since that's what I had on hand and grated it very finely with a microplane. In addition to dredging the chicken in the cheese before saute-ing it, a few minutes before I was ready to serve it, I covered the completed dish with additional asiago cheese and put the pan under the broiler for a few minutes to make a nicely browned top. It looked great when I brought it to the table. As others have said, this is a very rich dish and very satisfying. One chicken thigh covered with topping was plenty! We served it with a green salad topped with sliced ranch dressing flavored almonds. For as fancy as it came out, it was pretty easy!