Chicken Gruyere With Sauteed Mushrooms and Onions

Chicken Gruyere With Sauteed Mushrooms and Onions

OH MY! This recipe is fantastic! Chicken breasts browned in butter and olive oil, then baked with sauteed mushrooms, onions and white wine, then a final layer of grated Gruyere cheese! So delicious!! I served it over a bed of mashed potatoes.

Start by either pounding your chicken breasts or simply cut them in half, so they aren't so thick

Dredge chicken in flour, salt, pepper, parsley and dill.

In a large skillet melt butter and olive oil. Place chicken in skillet and brown each side.

When chicken is browned, remove and place in a 13 X 9 baking dish. Set aside.

Add more butter to the same skillet, let butter melt and add onion and mushrooms.

ahhhhh!!! Nothing smells better than onions and mushrooms soaking up all that butter!

Now for the fun part!!! WINE! Add the wine, and don't forget to pour yourself a glass too!

Let the wine blend with the other flavors, cook for about 5 minutes. Pour mixture over browned chicken. Cover and bake for 20 minutes.

While chicken is baking, grate Gruyere cheese.After 20 minutes, take chicken out of the oven and sprinkle cheese over the top and bake for 10-15 more minutes.

And now it's ready! OH MY GOODNESS!!! It's so delicious!!!

I love the flavor of the Gruyere cheese! It just makes this recipe so wonderful!

Chicken Gruyere With Sauteed Mushrooms and Onions

Ingredients:

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon parsley

1/2 teaspoon dryed dill weed

1/4 butter, divided

1 tablespoon olive oil

4 boneless chicken breasts, halved

1 pound fresh mushrooms, sliced

1 onion, sliced into course pieces or rings

1/2 cup white wine

8 oz. Gruyere cheese, shredded

Instructions:

Preheat oven to 350 degrees. In a shallow dish or plate, stir together the flour, salt, pepper, parsley and dill. Rinse chicken breasts, pat dry with a paper towel. Dredge chicken into flour mixture.

In a large skillet, heat 2 tablespoons of the butter and about 1 tablespoon of olive oil over medium high heat. Place chicken into the hot butter and oil. Brown both sides. Transfer chicken to a 9 x 13 baking dish. Set aside.

Add remaining butter to skillet and saute the mushrooms and onions until tender and lightly browned. Stir in white wine, reduce heat and simmer for about 4-5 minutes. Pour the mushroom mixture over chicken.

Cover with foil and bake for 20 minutes. Remove from heat, sprinkle with cheese and bake (uncovered) for 10 more minutes, or until cheese is melted and bubbly.