This meal has high potential, but needs tweaking. I followed the recipe exactly, except that I had to substitute white wine vinegar for the wine, and only used 3 chicken breasts. I found the sauce to be very, very rich, yet too bland, and the chicken too salty. Maybe need to put half of the chicken mixture's salt into the sauce? Also, the chicken did not brown in 30 minutes, and just started to on some pieces after about 15 min. sitting in the off but still-warm oven. Maybe use a slightly higher heat? Also, it seemed that I had way too much liquid mixture, but not enough flour mixture, when preparing the chicken. Yet I liked the different cheese combo than the usual all-parmesan alfredo recipe.