Gruyere Chicken

Published July 26, 2012 by thepinkgourmet

This chicken recipe can be prepared in under an hour from start to finish.  I did use Gruyere and not swiss cheese. Gruyere is more expensive than swiss so I think next time I might  try swiss.  In place of spring onions  I just used green onions.  I also used baby bella mushrooms instead of button mushrooms.  One last substitution was bourbon in place of the brandy.

Here is the original recipe.

Gruyere Chicken

Ingredients

    • 4 skinless chicken breasts
    • 4 tablespoons flour ( for dusting)
    • 2 tablespoons olive oil
    • 1/4 lb button mushrooms, sliced
    • 3 spring onions, sliced
    • 1/2 cup cream
    • 1 tablespoon brandy
    • 3/4 cup grated gruyere cheese
    • salt
    • fresh ground black pepper

Directions

  1. Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
  2. Dust the breasts with the flour, shaking off any excess.
  3. Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
  4. Transfer to a lined baking tray and cover with foil.
  5. Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
  6. Add the cream and brandy and bring to the boil.
  7. Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
  8. Spoon the sauce over the chicken and top with the cheese.
  9. Place under a hot grill until cheese melts and begins to brown.

This is what my chicken breasts looked liked after I flattened them. I find they cook better, faster & more even when they are about 1/2 inch thick.  It does not say to season the chicken but I did add a little salt and pepper to the flour.

                         

Do not skip dusting the chicken breasts with flour.  Also do not clean out the skillet after you have taken the chicken out.

I love the combination of the mushrooms and green onions!!!!! Look at the bright colors.  You may have to add a little more olive oil to the skillet to cook the mushrooms and onions.  I did cook them longer than the 2 minutes it said in the recipe.  I like my mushrooms a little bit softer than they were after cooking for only 2 minutes.  Use your own judgement here.

Just look at the color of the sauce.  Next comes the best part!!!!!

                  

Look at all the cheesy goodness!!!  Get ready to dig in…….

Another out of 4………

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