Chicken Breasts With Mushrooms Swiss Cheese And White Wine Recipes

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CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

This Chicken with Creamy Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoon butter (unsalted)
1 pound chicken breasts (boneless and skinless, cut in half lengthwise)
salt and pepper to taste
1 medium onion (chopped)
3 cloves garlic (minced)
12 ounce white mushrooms (sliced)
1 tablespoon all-purpose flour
¼ cup white wine
1 ½ cups heavy cream (or heavy cream )
1 tablespoon parsley (for garnish)

Steps:

  • Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
  • Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
  • Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
  • Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
  • Finish and Serve: Garnish with parsley and serve hot.

Nutrition Facts : Calories 541 kcal, Carbohydrate 10 g, Protein 29 g, Fat 42 g, SaturatedFat 25 g, Cholesterol 210 mg, Sodium 173 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BAKED SWISS CHICKEN



Baked Swiss Chicken image

Canned soup, white wine, Swiss cheese and crushed croutons dress up the chicken breasts in this elegant entree. Ideal for unexpected guests, it requires only a few ingredients. The creamy sauce is excellent with garlic mashed potatoes or rice. -Beverly Roberge, Bristol, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 5

6 boneless skinless chicken breast halves (6 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons

Steps:

  • Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

Nutrition Facts : Calories 308 calories, Fat 13g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN WITH MUSHROOMS AND WINE



Chicken With Mushrooms and Wine image

The boneless, skinless chicken breast is as simple to prepare as a burger, nearly as ubiquitous and generally seen as both classier and "healthier." But in the kitchen, it has two major shortcomings. First, its intrinsic flavor is minimal, more akin to pasta than to even an egg. (An egg is exciting by comparison.) Second, preparing a burger isn't that simple: unless you're looking for well done, you have to get the timing just right. In preparing chicken breasts, the cooking time should be just long enough for all but the last traces of pink to vanish - and no longer. The breast can be done in as little as six minutes, for a thinnish one subjected to high heat, or it might take as long as 10 minutes or even a bit more - but never 20, unless you are cooking the thing on a radiator. Overcooking is easy, and the results are predictably undesirable. Here's a simply wonderful way to prepare the humble breast with just a little wine (practically any kind will do) and mushrooms.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 45m

Number Of Ingredients 8

4 chicken-breast halves (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
3 tablespoons butter, divided
1/4 cup flour
1 pound mushrooms, sliced
1/2 cup wine
Parsley, for garnish
Salt and pepper

Steps:

  • Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
  • Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
  • With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
  • Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 6 grams, Sodium 394 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH WINE AND MUSHROOMS



Chicken With Wine and Mushrooms image

Amazingly simple, delicious and low calorie! Only 220 calories per serving! Plus this plates up beautifully and makes you look like you went all out! Makes any occasion special! Boneless skinless chicken breasts browned and juicy with a very tasty wine and mushroom sauce that is perfection on a plate! Yet this is so fast, easy and delicious you can make it on any busy weeknight or serve it up at your best dinner party! They just won't know what hit 'em!

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
6 green onions, chopped, green and white parts
2 garlic cloves, minced
1 cup dry white wine or 1 cup chicken broth
1 tablespoon butter, use real butter for best flavor
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
  • In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
  • Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
  • In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
  • Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
  • Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
  • Serve over rice, noodles or mashed potatoes.
  • NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

MUSHROOM AND SWISS CHICKEN



Mushroom and Swiss Chicken image

This is an easy recipe that will impress your guests! It can be served with rice or pasta. The dish is so wonderful, you might want to keep the side dishes plain and simple.

Provided by Natalie Rowe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese

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.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 7.5 g, Cholesterol 94.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 36.9 g, SaturatedFat 6.9 g, Sodium 499.9 mg, Sugar 2.3 g

SWISS CHICKEN



Swiss Chicken image

This is a wonderful recipe. This was given to our family years ago by a good friend through the Boy Scouts. My brother would eat it all if he was allowed to and now my children who are both little love this dish. For people on a low budget this is an easy meal to make and it is easy to reheat. My mother, who does not eat chicken, loves the topping of this dish.

Provided by CARROLL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 8

Number Of Ingredients 6

8 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup water
8 slices Swiss cheese
2 cups Italian seasoned bread crumbs
½ cup butter

Steps:

  • Preheat oven to 350 degrees F(175 degrees C).
  • In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
  • Bake in the preheated oven for 45 minutes. Let cool and serve.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 24.8 g, Cholesterol 128.4 mg, Fat 24.7 g, Fiber 1.5 g, Protein 40.1 g, SaturatedFat 13.7 g, Sodium 990.3 mg, Sugar 2.3 g

CHICKEN WITH MUSHROOMS AND WHITE WINE



Chicken with Mushrooms and White Wine image

An easy Chicken with Mushrooms recipe and White Wine

Provided by Peggie O'Kennedy

Categories     Chicken     Herb     Mushroom     Sauté     Quick & Easy     White Wine     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 9

4 boneless chicken breast halves, with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms, sliced
4 large shallots, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups canned low-salt chicken broth
1 cup dry white wine

Steps:

  • Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
  • Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

CHICKEN BREASTS WITH MUSHROOMS, SWISS CHEESE AND WHITE WINE



Chicken Breasts With Mushrooms, Swiss Cheese and White Wine image

Make and share this Chicken Breasts With Mushrooms, Swiss Cheese and White Wine recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 whole boneless skinless chicken breasts
salt
white pepper
nutmeg
2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb mushroom, sliced
2 shallots, chopped
1/2 cup dry white wine
1/2 cup swiss cheese, shredded
1/2 cup whipping cream
1 dash paprika
cherry tomatoes, garnishment
green onion, thinly sliced

Steps:

  • Sprinkle chicken breasts on all sides with salt, white pepper and nutmeg. In a large frying pan, heat together butter and oil. Add chicken breasts and brown lightly; turn, add mushrooms and shallots around chicken, and continue cooking until chicken breasts are lightly browned on both sides.
  • Pour on wine. Cover and simmer 15 to 20 minutes, just until chicken is cooked through. Using a slotted spoon, remove chicken to a warm. serving dish; keep warm. Bring liquid to boiling, stirring until reduced by about half (about 6 minutes). Mix in cheese, cream and paprika. Cook over moderate heat, stirring, until cheese melts and sauce is slightly thickened. Salt sauce to taste. Spoon over chicken. Garnish with cherry tomatoes and a sprinkling of green onions.

WHITE WINE GARLIC CHICKEN



White Wine Garlic Chicken image

This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms (about 6 ounces)
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine or reduced-sodium chicken broth

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

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