Baked Chicken Breasts With Gruyere Mushrooms Recipes

BAKED MUSHROOM CHICKEN BREASTS

Steps:

• In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Place chicken in a greased shallow 3-qt. baking dish; sprinkle with salt and pepper. Melt remaining butter; drizzle over chicken. Combine broth and sherry; pour over chicken. Spoon mushrooms over top. , Cover and bake at 400° for 20-25 minutes or until a thermometer reads 170°.

BAKED LEMON CHICKEN WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

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.

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.

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.

BAKED MUSHROOM CHICKEN

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

BAKED CHICKEN AND MUSHROOMS

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

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.