CHICKEN BREASTS W/ GRUYERE & SAUTEED MUSHROOMS
This is an elegant - and easy - recipe I copied from the "Food Editor's Favorite Treasured Recipes" cookbook. It is delicious and foolproof - it turns out great every time! Fancy enough for company, but easy enough for a weekday meal. Give it a try!
Provided by Martha Price
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. Cut boned breasts into strips. Marinate in egg and salt mixture for 1 hour.
- 2. Roll chicken in bread crumbs to coat. Brown lightly in butter in skillet; transfer chicken with melted butter remaining in skillet to a 1 and 1/2 qt casserole. Spread the sliced mushrooms over the chicken. Sprinkle cheese over the mushrooms. Pour broth over all.
- 3. Bake at 350º for 30 minutes or until cooked through. Pour fresh lemon juice over casserole just before serving.
CHICKEN GRUYERE WITH SAUTEED MUSHROOMS
Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.
Provided by Rebecca
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
- In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
- Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g
SAUTéED CHICKEN BREAST IN A MUSHROOM GRUYERE SAUCE
I love this recipe because it's easy/peasy to make. I love this recipe because it tastes awesome. I love this recipe because it has a brilliant presentation. I love this recipe because your guests will think you worked all day. Okay, kidding aside, this is an easy dish to assemble, and in 45 minutes, you can have it on the...
Provided by Andy Anderson !
Categories Chicken
Time 40m
Number Of Ingredients 18
Steps:
- 1. PREP/PREPARE
- 2. THE CHICKEN
- 3. Gather your Ingredients (mise en place).
- 4. Cut the chicken breast in half.
- 5. Chef's Note: You could pound the chicken breast between two pieces of wax paper; however, I didn't like the texture the pounding gave to the chicken.
- 6. Add some salt, pepper, and cayenne to the flour, and mix to combine.
- 7. Sprinkle the chicken breasts with the flour (both sides).
- 8. Add the butter and olive oil, to a sauté pan, over medium heat.
- 9. After the foaming has subsided, give the pan a swirl to mix the oil and butter, and then add the chicken breasts.
- 10. Sauté until nice and golden, about 3 - 4 minutes per side.
- 11. Remove the chicken from the pan, and reserve.
- 12. THE SAUCE
- 13. Gather your Ingredients (mise en place).
- 14. Clean and slice the mushrooms in half.
- 15. Add the olive oil, and butter, and swirl until melted and incorporated.
- 16. Add the mushrooms, and sauté until they soften and begin to lose their liquid, about 7 - 10 minutes.
- 17. Add the garlic, and continue to sauté for an additional minute.
- 18. Deglaze the pan with the chicken stock (or wine).
- 19. Add the thyme leaves, and bring the liquid to a simmer.
- 20. Add the chicken back to the pan.
- 21. Cover and allow to lightly simmer for 15 minutes.
- 22. Once more remove the chicken and reserve.
- 23. Add the cream, and the cheese to the pan.
- 24. Reduce heat to medium-low, and stir until the cheese has completely melted into the stock.
- 25. Continue to simmer and stir until the liquid is reduced by about half, about 15 minutes.
- 26. Chef's Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire.
- 27. Return the chicken to the pan, and simmer until heated through, about 1 minute.
- 28. PLATE/PRESENT
- 29. Serve over pasta, or with a side of mash potatoes, or veggies. Enjoy.
- 30. Keep the faith, and keep cooking.
BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS
This sounds like my kind of dish. From Cooks.com.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cut boned breasts into strips.
- 2. Marinate in egg and salt mixture for 1 hour.
- 3. Roll chicken in bread crumbs to coat.
- 4. Brown lightly in butter in small pan.
- 5. Transfer to 1 1/2 quart casserole.
- 6. Slice mushrooms over chicken.
- 7. Sprinkle cheese over mushrooms.
- 8. Pour chicken stock over all.
- 9. Bake in 350 degree oven for 30 minutes or until heated through.
- 10. Pour fresh lemon juice over casserole just before serving.
GRUYERE CHICKEN
Make and share this Gruyere Chicken recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
- Dust the breasts with the flour, shaking off any excess.
- Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
- Transfer to a lined baking tray and cover with foil.
- Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
- Add the cream and brandy and bring to the boil.
- Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
- Spoon the sauce over the chicken and top with the cheese.
- Place under a hot grill until cheese melts and begins to brown.
Nutrition Facts : Calories 538.7, Fat 25.6, SaturatedFat 11.3, Cholesterol 192.3, Sodium 235.2, Carbohydrate 8.7, Fiber 0.8, Sugar 0.9, Protein 63.1
CHICKEN GRUYERE WITH SAUTEED MUSHROOMS
Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.
Provided by Allrecipes Member
Categories French Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
- In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
- Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g
CHICKEN MUSHROOM AND GRUYERE QUESADILLAS
Make and share this Chicken Mushroom and Gruyere Quesadillas recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes.
- Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.
- Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
- Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray.
- Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
- Watermelon-jicama salad: Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.
Nutrition Facts : Calories 274.1, Fat 11, SaturatedFat 4.2, Cholesterol 44.2, Sodium 369.4, Carbohydrate 21.6, Fiber 1.6, Sugar 2.1, Protein 18.3
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- I cook with Mushrooms & Gruyere cheese frequently, and the bring both together for this Sautéed Chicken Breast with Mushrooms & Gruyere. It is a great way to make chicken breasts, which can be a bit boring into something special. To cook the chicken I use the same technique I use for a lot of dishes, simply searing the breasts off in a pan . Once cooked, I top with the cheese, which I melt quickly under the broiler, and make a very easy sauce with the mushrooms. While it’s easy to make, taken all together the flavors are rich, complex and delicious. It’s a dish sure to impress, and one I know you can make. Hope you enjoy it! Recipe Overview and Keys to Success To make the best chicken breasts with mushrooms & gruyere, make sure to the do the following:
- Pound out the chicken flat, to help ensure that it cooks evenly, which will make your job much easier I like to cook the mushrooms off first, and long enough to get them browned, and firm in texture which intensifies their flavor Use high heat, on both the stove top and the oven. You’ll be a better sear, the chicken cooks faster, and the flavors develop more
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- Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, sliced onion, salt, and pepper to pan; sauté 5 minutes. Stir in garlic, and sauté 30 seconds. Add vinegar; cook 30 seconds or until liquid almost evaporates.
- Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold tortillas in half.
- Wipe pan clean with a paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Place a heavy skillet on top of tortillas; cook 2 minutes on each side or until crisp.
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