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.

SAUTéED CHICKEN BREAST IN A MUSHROOM GRUYERE SAUCE

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.

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.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

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.