Sautéed Chicken Breast In A Mushroom Gruyere Sauce Recipes

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CHICKEN GRUYERE WITH SAUTEED MUSHROOMS



Chicken Gruyere with Sauteed Mushrooms image

Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese on the top. If you enjoy rich French cooking then you will love this recipe. Serve hot over rice.

Provided by Rebecca

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 11

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh parsley
½ teaspoon dried dill weed
¼ cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms
1 onion, sliced into rings
½ cup white wine
8 ounces Gruyere cheese, shredded

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
  • In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
  • Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Nutrition Facts : Calories 557 calories, Carbohydrate 13.5 g, Cholesterol 160 mg, Fat 33.2 g, Fiber 1.9 g, Protein 46.2 g, SaturatedFat 18.9 g, Sodium 630.4 mg, Sugar 3.6 g

GRUYERE CHICKEN



Gruyere Chicken image

Make and share this Gruyere Chicken recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 538.7, Fat 25.6, SaturatedFat 11.3, Cholesterol 192.3, Sodium 235.2, Carbohydrate 8.7, Fiber 0.8, Sugar 0.9, Protein 63.1

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE



Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN BREASTS WITH SAUTEED-MUSHROOM GRAVY



Chicken Breasts With Sauteed-Mushroom Gravy image

Make and share this Chicken Breasts With Sauteed-Mushroom Gravy recipe from Food.com.

Provided by Linda Lyons

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon vegetable oil
cooking spray
2 -3 cups sliced portabella mushrooms
1 1/2 teaspoons Montreal roasted garlic chicken seasoning
1 teaspoon dried thyme
4 (4 ounce) boneless skinless chicken breasts
1 1/4 cups fat-free chicken broth
2 teaspoons cornstarch

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.

Nutrition Facts : Calories 153.4, Fat 2.7, SaturatedFat 0.5, Cholesterol 65.8, Sodium 230, Carbohydrate 3.7, Fiber 0.8, Sugar 0.8, Protein 27.5

CHICKEN AND MUSHROOM SAUTE



Chicken and Mushroom Saute image

A quick and easy dish that is low fat and delicious. Serve over cooked rice.

Provided by ANGCHICK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 2

Number Of Ingredients 12

2 skinless, boneless chicken breast halves - pounded thin
¼ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons vegetable oil
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 packet chicken bouillon granules
1 teaspoon cornstarch
½ teaspoon dried parsley
¼ teaspoon garlic powder
ground black pepper to taste

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.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g

SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM



Sauteed Chicken Breasts Stuffed with Cheese and Ham image

Categories     Milk/Cream     Chicken     Mushroom     Tomato     Sauté     Dinner     Ham     White Wine     Fall     Swiss Cheese     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

4 (6- to 8-ounce) skinless boneless chicken breast halves
4 thin slices cooked ham (1/4 pound)
4 thin slices Swiss cheese (3 ounces)
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1/3 cup all-purpose flour
1 pound small mushrooms, trimmed and quartered
1 teaspoon finely chopped shallot
1/3 cup dry white wine
1 pound tomatoes, peeled, seeded, and diced
1 cup heavy cream
Garnish: finely chopped fresh flat-leaf parsley
Accompaniments: watercress; cooked rice topped with truffle slices

Steps:

  • Butterfly and stuff chicken breasts:
  • If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
  • Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.
  • Cook chicken and make sauce:
  • Pat chicken dry and sprinkle with salt and pepper.
  • Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.
  • Add remaining tablespoon butter to skillet, then sauté mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.
  • Serve chicken topped with sauce.

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4.4/5 (25)
Category Date Night
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  • I cook with Mushrooms & Gruyere cheese frequently, and the bring both together for this Sautéed Chicken Breast with Mushrooms & Gruyere. It is a great way to make chicken breasts, which can be a bit boring into something special. To cook the chicken I use the same technique I use for a lot of dishes, simply searing the breasts off in a pan . Once cooked, I top with the cheese, which I melt quickly under the broiler, and make a very easy sauce with the mushrooms. While it’s easy to make, taken all together the flavors are rich, complex and delicious. It’s a dish sure to impress, and one I know you can make. Hope you enjoy it! Recipe Overview and Keys to Success To make the best chicken breasts with mushrooms & gruyere, make sure to the do the following:
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