Ingredients55 m servings 383 cals
- Season chicken all over with garlic salt and black pepper.
- Melt 1 tablespoon butter and olive oil in a large skillet over medium heat; cook chicken in hot butter until browned, about 4 minutes per side. Transfer chicken to a plate.
- Melt remaining butter in the same skillet; cook and stir mushrooms, garlic, salt, and black pepper together in hot butter until mushrooms are tender, 5 to 10 minutes. Pour cider into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until cider reduces, 3 to 5 minutes.
- Return chicken to skillet, reduce heat to medium, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place 1 slice of Swiss cheese on each piece of chicken, cover the skillet with a lid, and cook until cheese melts, 1 to 2 minutes.
Per Serving: 383 calories; 20.1 g fat; 16.3 g carbohydrates; 34.9 g protein; 106 mg cholesterol; 287 mg sodium. Full nutrition
ReviewsRead all reviews 4
The taste of the Apple Cider vinager was a bit too much for me. I think a cooking wine would have been much better. My hubby liked it, but I didn't hear him rave about it like he has with othe...
Made without Swiss cheese and added two medium shallots. Used 1-1/2 cup hard apple cider and enjoyed remainder with meal. Aroma while cooking was AWESOME! Wife and kids loved it! Me too.
This recipe tasted fabulous. Made exactly as written (note: this calls for apple cider, like what you would drink, NOT a.c. vinegar).