Best Mushroom And Swiss Chicken Skillet Recipes

20-MINUTE SKILLET MUSHROOM CHICKEN

Steps:

• Heat oven to 200 degrees F. You will use it to keep the chicken warm.
• Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
• In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
• In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
• Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

MUSHROOM AND SWISS CHICKEN SKILLET

Steps:

• In a bowl slightly beat the egg.
• In another shallow bowl combine cracker crumbs with salt, garlic powder, black pepper and cayenne.
• Dip chicken in egg allowing excess to drip off, then coat in the crumbs; set aside.
• In a large heavy skillet saute mushrooms in 2 tbsp butter until tender; remove and set aside.
• In the same skillet melt remaining 2 tbsp butter; add chicken and cook over medium heat for about 3-4 minutes on each side, or until chicken is done.
• Top each chicken breast with a ham slice, mushrooms, and a cheese slice.
• Broil for 4 inches from heat for 1-2 minutes or until cheese is melted.

SKILLET CHICKEN WITH MUSHROOM SAUCE

Steps:

• In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper., In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.

SWISS MUSHROOM CHICKEN

Steps:

• 1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt and pepper in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.
• 2. In a large ovenproof skillet, saute onions and mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
• 3. Top each chicken breast half with a ham slice, onions, mushrooms and a cheese slice. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted.

SWISS MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt and pepper in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.
• In a large ovenproof skillet, saute onions and mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
• Top each chicken breast half with a ham slice, onions, mushrooms and a cheese slice. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
• Bake in the preheated oven for 45 minutes. Let cool and serve.

MUSHROOM AND SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.