Best Sautéed Chicken Breast In A Mushroom Gruyere Sauce Recipes

GRUYERE CHICKEN

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.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

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.

CHICKEN BREASTS W/ GRUYERE & SAUTEED MUSHROOMS

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 AND MUSHROOM SAUTE

Steps:

• Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
• To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
• Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS

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.

CHICKEN BREASTS WITH SAUTEED-MUSHROOM GRAVY

Steps:

• Heat oil in skillet coated with cooking spray over med-high heat.
• Add sliced mushrooms and sauté until cooked through (about 7-10 minutes).
• Remove mushrooms from pan and keep warm.
• Mix together the McCormick Grill Mates Roasted Garlic Montreal Chicken and thyme.
• Rub over chicken breasts.
• Add to pan (spray with a little more cooking spray if pan is very dry).
• Sear at least 5 minutes on first side before turning over.
• Repeat on the other side.
• Continue turning and cooking until chicken is golden brown and just about cooked through (about 20 minutes), adding ¼ cup chicken broth to pan half way through, if necessary.
• With a whisk, combine chicken broth and cornstarch in a cup.
• Add broth and mushrooms to pan with chicken.
• Bring to a boil for 1-2 minutes.
• Cover and simmer for 5-7 minutes as gravy thickens.
• Serving is 1 piece of chicken with about 33 cups of gravy and mushrooms.