I've made this recipe twice now. Each time I've replaced the gruyere with swiss, as I haven't yet acquired the taste for strong and/or pungent cheeses.
The first I made it I followed the recipe exactly and was able to feed four people with it. The second time, I only split one chicken breast for a personal meal and leftovers, but kept most the other ingredients at their existing measurements. This time around I forgot to add the white wine, but I added poultry seasoning to the chicken breasts before flouring and to the pan near the end of the final simmer. This added a nice savoriness to the dish, which perhaps made it so that I did not miss the wine, but is also perhaps a solution to those of us who aren't using stronger cheeses.