SAUTéED CHICKEN BREAST IN A MUSHROOM GRUYERE SAUCE

Sautéed Chicken Breast in a Mushroom Gruyere Sauce image

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

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Ingredients

PLAN/PURCHASE
THE CHICKEN
1 large chicken breast, boneless, skinless
1 Tbsp sweet butter, unsalted
1 Tbsp olive oil, extra virgin
3 Tbsp flour, all purpose variety
1 pinch cayenne pepper, or to taste
salt, kosher variety, to taste
white pepper, freshly ground, to taste
THE SAUCE
6 oz cremini mushrooms
1 Tbsp olive oil, extra virgin
1 Tbsp sweet butter, unsalted
1 clove garlic, minced, or more to taste
1 c chicken stock, not broth (or dry white wine)
1 Tbsp fresh thyme leaves
4 Tbsp heavy or whipping cream
1/4 c gruyere cheese, shredded

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.