Mushroom And Swiss Chicken Skillet Recipes

SWISS MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt and pepper in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.
• In a large ovenproof skillet, saute onions and mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
• Top each chicken breast half with a ham slice, onions, mushrooms and a cheese slice. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted.

SWISS MUSHROOM CHICKEN

Steps:

• Preheat broiler. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside., In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink. , Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted.

MUSHROOM AND SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

ROMERTOPF SWISS CHICKEN WITH MUSHROOMS

Steps:

• Pre-soak claypot, top and bottom, in water for 15 minutes.
• In a large plastic bag place flour, paprika, oregano, basil, garlic powder, and onion powder. Seal and shake to combine. Add chicken to the bag and shake to coat the pieces.
• In a large skillet over medium-high heat add the olive oil and quickly brown the chicken (reserve the excess flour coating mixture), turning only once.
• Arrange the browned chicken in the claypot, top with salt, pepper, green onions, and mushrooms.
• Add the wine to the frying pan drippings and simmer for 1 minute. Add to the skillet 1 cup of the sour cream and gently heat until thickened, stirring constantly. Pour sauce evenly over the chicken in the claypot. Sprinkle with Swiss cheese and cover with the lid.
• Place claypot in a cold oven and turn heat to 475°F Bake for 45 minutes, depending on chicken, checking for doneness after 30 minutes.
• Remove chicken and vegetables to a platter and tent with foil. Pour juices from the claypot into a saucepan over medium heat. Whisk 1 tablespoon of the flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened.
• Can be served over mash potatoes, rice or noodles.

SWISS MUSHROOM CHICKEN

Steps:

• 1. Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt and pepper in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.
• 2. In a large ovenproof skillet, saute onions and mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, cook chicken over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
• 3. Top each chicken breast half with a ham slice, onions, mushrooms and a cheese slice. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted.

EASY SWISS MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4 in thickness. In a shallow bowl lightly beat the egg. Combine cracker crumbs and salt in another bowl. Dip chicken in egg then roll in crumbs. Set aside.
• In a large skillet, saute mushrooms in 1 tablespoon butter. Remove and set aside. In the same skillet, cook chicken on each side in remaining butter until done.
• Top each chicken breast with a ham slice, mushrooms, then cheese slice. Broil for 1-2 minutes or until cheese is melted.

CREAMY BAKED CHICKEN AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
• Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.