Chicken Breasts W Gruyere Sauteed Mushrooms Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

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.